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Honey mustard chicken tenders with vegie chips

  • 0:50 Prep
  • 0:35 Cook
  • 4 Servings


  • 500g chicken tenderloins
  • 1/3 cup honey, mustard and herb marinade
  • 350g butternut pumpkin, peeled, cut into 6cm batons
  • 2 medium desiree potatoes, cut into 6cm batons
  • 2 tablespoons olive oil
  • 2 cups fresh breadcrumbs
  • 1/2 cup finely grated parmesan
  • 2 tablespoons finely chopped fresh chives
  • Olive oil cooking spray
  • 2 medium zucchini, cut into 6cm batons
  • 1/3 cup reduced-fat sour cream


  • 1
    Preheat oven to 220ºC/200ºC fan-forced. Combine chicken and half the marinade in a bowl. Cover. Refrigerate for 30 minutes.
  • 2
    Place pumpkin, potatoes and oil in a roasting pan. Toss to coat. Place pan on top shelf of oven. Roast for 20 minutes or until lightly browned.
  • 3
    Meanwhile, line a large baking tray with baking paper. Combine breadcrumbs, cheese and half the chives on a plate. Press chicken in breadcrumb mixture to coat. Place on prepared tray. Spray with oil. Add zucchini to pumpkin mixture. Place pan on lower shelf in oven. Place chicken on top shelf. Bake for 20 to 25 minutes, turning pan and tray halfway, or until vegetables are tender and chicken is cooked through.
  • 4
    Combine sour cream and remaining marinade and chives in a bowl. Serve chicken and vegetables with sour cream mixture.

Source: taste.com.au


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