Chicken & kumara chips with avocado mayo

Name: Chicken Tenders & Kumara Chips with Avocado Mayo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 box Waitoa Free Range Gluten Free Chicken Tenders; Olivado Extra Virgin Avocado Oil; 500 g Orange kumara (sliced into 1 cm chips); 1 tsp Paprika (optional); 2 tsp Lemon pepper; Avocado Mayo; 2 NZ Avocados (scooped); 2 tsp DYC Apple Cider Vinegar; 2 tbsp Superb Herb Italian Parsley; 2 tsp Olivado Extra Virgin Avocado Oil; 2 tsp Lemon juice; 1 Garlic clove (crushed); Salt & pepper (to taste)

Chicken tenders and chips scattered on newspaper with a green cream sauce pot in the middle.

Instead of ordering fish and chips make this easy recipe that the whole family will love. Eat it at home or wrap it up and enjoy at the beach.

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Prep Time 10

Cook Time 25

Total Time 35

Course Appetiser, Snack

Servings

Equipment

KitchenAid Cordless Food Chopper

Ingredients

1 box Waitoa Free Range Gluten Free Chicken Tenders
Olivado Extra Virgin Avocado Oil
500 g Orange kumara sliced into 1 cm chips
1 tsp Paprika optional
2 tsp Lemon pepper
Avocado Mayo
2 NZ Avocados scooped
2 tsp DYC Apple Cider Vinegar
2 tbsp Superb Herb Italian Parsley
2 tsp Olivado Extra Virgin Avocado Oil
2 tsp Lemon juice
1 Garlic clove crushed
Salt & pepper to taste

Instructions

Preheat the oven to 200°C. Line 2 baking trays with baking paper.
In a large bowl toss prepared kumara with oil, paprika (if using) and lemon pepper.
Lay chicken tenders on a baking tray and kumara chips on the other. Bake chicken and kumara for 20-25 minutes, flipping halfway, until golden and cooked.
Blend avocado mayo ingredients until smooth. Season to taste with salt and pepper.
Serve chicken and chips with avocado mayo. Yum!