Roast Chicken Tenders, Bean Salad, Cumin Spiced Red Pepper Dressing

Prep & Cook

40 min

Serves

Difficulty

Easy

Roast Chicken Tenders, Bean Salad, Cumin Spiced Red Pepper Dressing

Ingredients

Chicken

8 Chicken Tenders Trimmed

½ Cup Corn Flour

1 Tsp Cumin

1 Tsp Turmeric

1 Tsp Chilli Powder

Pinch Nut Meg

1 Tsp Salt

Red Pepper Dressing And Bean Salad

2 Shallots Finely Diced

½ Cup Roasted Red Pepper Diced

1 Tbsp Red Wine Vinegar

2 Tbsp Olive Oil

½ Bunch Chives Thinly Sliced

1 Tsp Cumin Seeds

1 Cup Yellow And Green Beans Thinly Sliced

1 Cup Tinned White Beans Washed And Drained

Nutrition per serving

Calories

395

Protein

49g

Fat

8.25g

Carbs

30g

Sugars

1.25g

Description

Savor the delightful combination of Roast Chicken Tenders with Bean Salad, drizzled with a Cumin Spiced Red Pepper Dressing. This dish, bursting with vibrant flavors and wholesome ingredients, is a family favourite. For the perfect roast and dressing, rely on Blu. Cookware's Roaster and 20cm Saucepan — the ultimate combo to ensure perfectly cooked, crispy chicken and a flavourful, well-balanced dressing.

Method

Pre-heat the oven to 180c. Mix the Corn flour spices and salt together.

Lightly dust the tenders with the flour and place onto the roaster pan resting rack.

In the saucepan toast the cumin seeds till fragrant, then add the vinegar and shallots and cook for 30 seconds. Add in the peppers and olive oil and take off the heat.

Place the chicken into the oven with small drizzle of olive oil.

Cook for 10min or till firm to touch and remove and let cool slightly.

Toss beans, chives together and place onto the serving dish and add a little of the dressing over the beans.

Place the chicken on the beans and dress the top with the remaining dressing, and serve.

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