Parmesan Chicken Tenders
with Roasted Mushrooms, Zucchini and Pepper
An adult way to enjoy chicken tenders!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
30 min
An adult way to enjoy chicken tenders!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Mix coating
Grate parmesan cheese. Combine with oregano, paprika powder, garlic powder, chili flakes, salt, and pepper.
2 Prep chicken
Cut each chicken breast to three strips lengthwise and pat dry with paper towel. Brush the pieces with olive oil, then roll them in the seasoning mixture.
3 Prep veggies
Discard zucchini ends and cut into wedges. Cut bell pepper to cubes. Chop mushrooms. Combine the veggies in a bowl and add olive oil. Stir to coat.
4 Roast
Preheat the oven to 200°C/180°C fan. Arrange the veggies and chicken to a wide oven casserole. Bake in the oven for 20-25 min until the chicken is cooked through.
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