Chicken Tenderloins And Veggies Recipes
ONE PAN CHICKEN AND VEGGIES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, large sweet potato, broccoli, garlic, fresh rosemary, paprika, salt, pepper, olive oil
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
Steps:
- Line a baking sheet with aluminum foil. Lay out the sweet potato, chicken breasts, and broccoli.
- Evenly distribute the garlic, rosemary, paprika, salt, and pepper over the entire pan. Drizzle with olive oil.
- Bake at 400°F (200°C) for 35-40 minutes (or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear).
- Serve up and dinner's ready! For an easy cleanup, just carefully toss the aluminum foil and you're good to go.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 38 grams, Fat 20 grams, Fiber 9 grams, Protein 52 grams, Sugar 10 grams
CHICKEN TENDERLOINS AND VEGGIES
Make and share this Chicken Tenderloins and Veggies recipe from Food.com.
Provided by weekend cooker
Categories Chicken Breast
Time 45m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, brown chicken tenderloins in margarine, and then remove chicken to a largew mixing bowl.
- In the same skillet with remaining butter, saute rice, until slightly browned, and spoon into bowl with chicken.
- Add water, cayenne pepper, bell pepper, broccoli spears, and corn and mix well.
- Spoon into sprayed 9x13 inch baking dish.
- Cover and cook at 325 degrees for 25 minutes, or until rice and vegetables are tender.
Nutrition Facts : Calories 237.2, Fat 8.1, SaturatedFat 1.6, Cholesterol 65.8, Sodium 155.2, Carbohydrate 12.8, Fiber 2.7, Sugar 1, Protein 29.3
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