Today we are unboxing and cooking the exact Mexican Chicken Tenders recipe straight out of this week's EveryPlate meal kit box! If you've been wondering if EveryPlate is actually worth the money, or if the recipes are easy to follow, watch me make this step-by-step. We're frying up these smoky, crispy spiced tenders and pairing them with a crema sauce
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Cut carrot into thick rounds. Cut red onion into wedges.
• Place prepped veggies on the lined oven tray. Drizzle with olive oil and season with salt and pepper.
• Toss to coat, spread out and roast until tender, 20-25 mins.
Meanwhile, combine Mexican seasoning and a drizzle of olive oil in a medium bowl. Add chicken tenderloins and turn to coat.
• Heat a drizzle of olive oil in a large frying pan over medium-high heat.
• Cook chicken until cooked through, 3-4 mins each side.
• Add baby spinach to cooked veggies with a drizzle of white wine vinegar and toss to combine.
• Divide between bowls. Top with the chicken (and any resting juices). Serve with Greek-style yoghurt.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
