Speedy Chicken Tender Agrodolce
with Buttery Mash and Roasted Veggies
Chicken tenders tossed in Italian sweet and sour sauce, served on buttery mash with roasted mushrooms and zucchini—it's the perfect solution to what's for dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
2 unit
Russet Potato
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 unit
Honey
1 unit
Shallot
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
1 unit
Zucchini
227 g
Mushrooms
1 unit
Chicken Stock Reduction
Not included in your delivery
2 tbsp
Milk*
(Contains Milk)
3 tbsp
Butter*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Wash and dry all produce. Meanwhile, peel, then cut potatoes into 1-inch pieces. Add potatoes to the boiling water. Cover and bring to a boil over high heat.Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.
Meanwhile, quarter mushrooms.Cut zucchini into 1/2-inch half-moons.Peel, then cut shallot into 1/4-inch slices.Pat chicken dry with paper towels. Sprinkle over half the Zesty Garlic Spice Blend, then season with salt and pepper.
Add zucchini, mushrooms, 1 tbsp (2 tbsp) oil and remaining Zesty Garlic Spice Blend to an unlined baking sheet. Season with salt and pepper, then toss to combine.Roast, in the middle of the oven, flipping halfway through, until tender-crisp, 12-14 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Sear until tenders are golden-brown and cooked through, 3-4 min per side.**Transfer chicken to a plate.
Reduce heat to medium. Add 1/2 tbsp (1 tbsp) oil, then shallots. Cook, stirring occasionally, until softened, 2-3 min. Return chicken to the pan, along with any juices, then add balsamic vinegar, honey, chicken stock reduction and 1/4 cup (1/2 cup) water to the pan. Cook, stirring often, until sauce thickens slightly, 3-4 min. Season with salt and pepper. Remove the pan from heat. Stir in 1 tbsp (2 tbsp) butter.
Drain and return potatoes to the same pot, off heat. Mash 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes until creamy. Season with salt and pepper, to taste.Divide mash and veggies between plates. Top mash with chicken and drizzle over any sauce from the pan.
