Roasted Chicken Tenders and Vegetables – CE
Green salad
  • Clean Eating
  • low carb, poultry
Roasted Chicken Tenders and Vegetables – CE
Green salad
  • Clean Eating
  • low carb, poultry
Servings:
Prep Time:
8-10 minutes
Cook Time:
20-30 minutes
Prep Time:
8-10 minutes
Cook Time:
20-30 minutes

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
  1. Add squash and broccoli to large zipper bag.
  2. Place chicken tenders in another large zipper bag.
  3. 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.
  4. Wrap each corn cob in foil and store in refrigerator.
To Cook
  1. 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.
  2. Bake 425 degrees for 20-30 minutes or until chicken is no longer pink.
  3. Serve with green salad.

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
  1. Add squash and broccoli to large zipper bag.
  2. Place chicken tenders in another large zipper bag.
  3. 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.
  4. Wrap each corn cob in foil and store in refrigerator.
To Cook
  1. 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.
  2. Bake 425 degrees for 20-30 minutes or until chicken is no longer pink.
  3. Serve with green salad.
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