Balsamic Chicken Tenders (with Pantry Vegetable Salad) |
I love to figure out recipes that you can throw together with items from your pantry, especially in the middle of winter when good quality fresh produce can be hard to find. My son loves pickled carrots and I love red kidney beans, so this dish has both. The beans add an extra boost of protein and the carbs needed to help round out the meal, and the pickled vegetables provide the vinegar for the salad I threw together with a drizzle of pumpkin seed oil and some toasted pumpkin seeds. Very simple, but when I sat down after a long day in front of a healthy, beautiful looking salad, I had to smile and be glad that I took the small amount of time necessary to feed my family something truly wholesome.
Balsamic Chicken Tenders
cooked chicken tenders |
organic chicken breast tenderloins
3 T. extra virgin olive oil
3 T. aged balsamic vinegar
1 tsp. dried Italian seasoning
1/2 tsp. garlic salt
1/2 tsp. ground black pepper
Combine the chicken, olive oil, vinegar, Italian seasoning, garlic salt and black pepper together in a ziploc bag and let marinate at least 2 hours. Place on a shallow baking dish (I lined mine with foil to help with the clean up) and bake at 375F for about 20 minutes.
Pantry Vegetable Salad
I served the chicken over a salad made up of organic romaine lettuce, organic dark red kidney beans and chopped giardiniera. I topped that with a drizzle of pumpkin seed oil (could use extra virgin olive oil) and a sprinkling of toasted pumpkin seeds.
"pantry vegetables" |
salad ingredients |
my delicious dinner |
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