Crispy Chicken Tenders & Roasted Potatoes with Summer Vegetable Salad & Honey Mustard

Crispy Chicken Tenders & Roasted Potatoes

with Summer Vegetable Salad & Honey Mustard

50 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Chefs, tonight’s meal is an ultimate family favorite, with a few gourmet touches. Panko breadcrumbs lend a golden-brown crust and a delicate, lighter-than-air crunch to our chicken tenders, served with a simple, delicious honey mustard for dipping. On the side, we’re rounding it all out with hearty roasted potatoes and a vibrant salad of juicy cherry tomatoes, sautéed corn and crunchy cucumber—peeled partway for a beautiful presentation and more varied texture.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the honey mustard:
1 Prepare the ingredients & make the honey mustard:

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Halve the tomatoes. Peel the cucumber, leaving alternating strips of skin intact; halve lengthwise. Using a spoon, scoop out and discard the seeds of the cucumber; medium dice. In a small bowl, combine the honey and mustard; season with salt and pepper to taste.

Roast the potatoes:
2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the corn:
3 Cook the corn:

While the potatoes roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Transfer to a large bowl and set aside to cool. Wipe out the pan.

Bread the chicken:
4 Bread the chicken:

While the potatoes continue to roast, crack the eggs into a medium bowl; beat until smooth. Place the breadcrumbs and flour in 2 separate medium bowls. Pat the chicken dry with paper towels; season on both sides with salt and pepper. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess), then in the beaten eggs (letting the excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a dish.

Cook the chicken:
5 Cook the chicken:

While the potatoes continue to roast, in the pan used to cook the corn, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, working in 2 batches, add the breaded chicken. Cook 4 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

While the chicken cooks, add the tomatoes, cucumber and vinegar to the bowl of cooked corn; season with salt and pepper. Drizzle with olive oil and toss to mix; season with salt and pepper to taste. Transfer the salad, cooked chicken and roasted potatoes to serving dishes. Garnish the salad and chicken with the green tops of the scallions. Serve with the honey mustard on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & make the honey mustard:

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Halve the tomatoes. Peel the cucumber, leaving alternating strips of skin intact; halve lengthwise. Using a spoon, scoop out and discard the seeds of the cucumber; medium dice. In a small bowl, combine the honey and mustard; season with salt and pepper to taste.

2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes:
Cook the corn:
3 Cook the corn:

While the potatoes roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Transfer to a large bowl and set aside to cool. Wipe out the pan.

4 Bread the chicken:

While the potatoes continue to roast, crack the eggs into a medium bowl; beat until smooth. Place the breadcrumbs and flour in 2 separate medium bowls. Pat the chicken dry with paper towels; season on both sides with salt and pepper. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess), then in the beaten eggs (letting the excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a dish.

Bread the chicken:
Cook the chicken:
5 Cook the chicken:

While the potatoes continue to roast, in the pan used to cook the corn, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, working in 2 batches, add the breaded chicken. Cook 4 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

6 Make the salad & serve your dish:

While the chicken cooks, add the tomatoes, cucumber and vinegar to the bowl of cooked corn; season with salt and pepper. Drizzle with olive oil and toss to mix; season with salt and pepper to taste. Transfer the salad, cooked chicken and roasted potatoes to serving dishes. Garnish the salad and chicken with the green tops of the scallions. Serve with the honey mustard on the side. Enjoy!

Make the salad & serve your dish:
Browse Steps
1 of 6