Chicken fingers with tomato dip
with potato wedges and bell pepper and cucumber saladCalories
:
788 kcalProtein
:
33.5g proteinTotal
:
40 minutesDifficulty
:
EasyAllergens:
- Gluten
- Tarwe
- Mosterd
- Ei
- Melk (inclusief lactose)
- Cashewnoten
- Pinda's
- Noten
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Chicken breast
200 g
Potatoes
1.5 teaspoon
Ground paprika
½ sachet(s)
BBQ spice rub
1 piece
Tomato
½ piece
Persian cucumber
½ piece
Romano pepper
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
25 g
Mayonnaise
(Contains: Mosterd, Ei)
20 g
Pesto rosso
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Pinda's, Noten)
Not included in your delivery
2.5 tablespoon
Sunflower oil
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3299 kJ
Calories788 kcal
Fat47.8 g
Saturated Fat5.2 g
Carbohydrate57.8 g
Sugar9.1 g
Dietary Fiber9.1 g
Protein33.5 g
Salt0.8 g
Potassium1253.6 mg
Calcium40 mg
Iron1.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Salad Bowl
•Bowl
•Casserole
•Paper Towel
Cooking Steps
1
- Preheat the oven to 220°C.
- Thoroughly wash the potatoes and cut into wedges, then transfer to a parchment-lined baking sheet. Add a drizzle of sunflower oil, the ground paprika and season with salt and pepper.
- Bake in the oven for 25 - 35 minutes, or until golden-brown.
2
- Meanwhile, cut the cucumber into crescents. Dice the tomato.
- Cut the Romano pepper into strips (see Tip).
- Mix the vegetables in a salad bowl with extra virgin olive oil to taste and season with salt and pepper.
Tip: The Romano pepper is served raw in the salad, but if preferred, you can fry them briefly with a drizzle of olive oil. Season to taste with salt and pepper.
3
- Cut each chicken breast lengthwise into three strips.
- In a bowl, combine the mayonnaise with the BBQ rub and season with salt and pepper. Mix the chicken strips in the bowl with the mayonnaise.
- Transfer the panko breadcrumbs to a plate.
- Coat each chicken strip individually with the panko breadcrumbs, pressing the breadcrumbs firmly onto the chicken.
4
- Heat the rest of the sunflower oil in a deep frying pan over medium-high heat. Meanwhile, prepare a plate with kitchen paper to transfer the fried chicken to.
- Fry the chicken for 5 - 6 minutes until golden-brown, turning carefully halfway. Transfer to the plate to drain any remaining oil.
- In a small bowl, mix ketchup and tomato pesto to make a dip.
- Serve the potato wedges, chicken and salad on a plate. Serve with the tomato dip.
