Ingredients
Prep
- 16 oz frozen butternut squash cubed
- 16 oz broccoli florets
- 2 1/2 lbs chicken tenders 15-24 tenders
- 4 T olive oil
- 3 t minced garlic
- 6 small frozen corn cobs
On Cooking Day
- 6 C salad greens
Instructions
To Assemble
- Add squash and broccoli to large zipper bag.
- Place chicken tenders in another large zipper bag.
- Mix last 2 ingredients in small bowl and pour ½ over vegetables and ½ over chicken. Zip bags to seal and squish around to coat.
- Wrap each corn cob in foil and store in refrigerator.
To Cook
- Pour both zipper bags onto a foil lined baking sheet along with foil wrapped corn cobs (or separate baking sheets if desired) sprayed with non stick spray.
- Bake 425 degrees for 20-30 minutes or until chicken is no longer pink.
- Serve with green salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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