Chicken Tenderloin with Chive Mash
with onion chutney, spinach & garlic tomatoesCalories
:
657 kcalProtein
:
35g proteinTotal
:
25 minutesDifficulty
:
EasyCalorie Smart
Family
High Protein
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Chicken tenderloin
300 g
Potatoes
½ sachet(s)
Sicilian-style herb mix
½ piece
Garlic
½ piece
Onion
1 piece
Tomato
100 g
Spinach
2.5 g
Fresh chives
40 g
Onion chutney
Not included in your delivery
½ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
½ teaspoon
Mustard
1 tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2751 kJ
Calories657 kcal
Fat22.3 g
Saturated Fat10 g
Carbohydrate81.7 g
Sugar22.2 g
Dietary Fiber10.7 g
Protein35 g
Salt1.3 g
Potassium2169.4 mg
Calcium146.1 mg
Iron4 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.
Cooking Steps
1
- Peel or thoroughly wash the potatoes and then cut them into rough pieces.
- Transfer to a pot or saucepan and submerge with water, then crumble in the stock cube (see pantry for amount).
- Boil the potatoes for 12 - 15 minutes, then reserve a small amount of the cooking liquid before draining and setting aside.
2
- In the meantime, crush or mince the garlic and cut the tomato into wedges.
- Finely chop the chives or use scissors if preferred.
- Slice the onion into half rings.
3
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the garlic with the tomato for 2 - 3 minutes.
- Gradually add the spinach to the tomatoes and mix well, allowing it to wilt and reduce.
- Add the Sicilian-style herbs. Mix well and season to taste with salt and pepper.
Did you know... the spinach in this recipe contains magnesium, a mineral that supports your nervous system.
4
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the chicken with the onion for 5 - 6 minutes.
- Serve the chicken on plates.
5
- To the onion in the frying pan, add the onion chutney and the water for the sauce.
- Mix well and allow to simmer for 1 minute.
- Mash the potatoes with a knob of butter and a splash of cooking liquid as preferred.
- Stir in the mustard and the chives, then season to taste with salt and pepper.
6
- Transfer the mashed potatoes and vegetables to the plates.
- Drizzle with the onion sauce to finish.
