Chicken tenders with roasted vegetables: This typical summer dish has it all: fragrant, spicy and light! Its big advantage is that you don’t have to worry about preparation as it’s ridiculously simple and requires almost no surveillance when cooking. With these spicy and colorful vegetables this is the perfect summer all-in-one meal to add color to your plate.
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Serve 4:
Ingredients list for roasted chicken tenders and Vegetables
- 1 1/3 lbs (600g) of chicken tenders
- 2 tbsp olive oil + 2 tbsp for vegetables
- 1 csp paprika
- 2 beautiful zucchini, sliced
- 1 red pepper, cut into strips
- 1 green pepper, cut into strips
- 2 large tomatoes cut into large dices
- 2 cloves of garlic, unpeeled
- Basil leaves
- Salt and ground pepper
Directions
1. In a salad bowl, put chicken tenders to marinate with 2 tbsp of olive oil, paprika, salt and pepper. Wrap in plastic film and refrigerate for 2 hours. Do the same with vegetables, garlic and chopped basil.
2. Preheat your oven to 360°F (180°C). Place the vegetables and chicken on a baking sheet or a baking pan lined with parchment paper. Bake for about 45 minutes and return the chicken strips and vegetables halfway through the cooking — add 1/2 cup water if needed.
Enjoy your roasted chicken strips and vegetables!
Photo credit: © Eatwell101.com
(This recipe was originally published on June 24th, 2013)
Roasted Chicken Tenders And Vegetables
Ingredients
- 1 1/3 lbs (600g) of chicken strips
- 2 tbsp olive oil + 2 tbsp for vegetables
- 1 csp paprika
- 2 beautiful zucchini, sliced
- 1 red pepper, cut into strips
- 1 green pepper, cut into strips
- 2 large tomatoes cut into large dices
- 2 cloves of garlic, unpeeled
- Basil leaves
- Salt and ground pepper
Instructions
- In a salad bowl, put chicken tenders to marinate with 2 tbsp of olive oil, paprika, salt and pepper. Wrap in plastic film and refrigerate for 2 hours. Do the same with vegetables, garlic and chopped basil.
- Preheat your oven to 360°F (180°C). Place the vegetables and chicken on a baking sheet or a baking pan lined with parchment paper. Bake for about 45 minutes and return the chicken strips and vegetables halfway through the cooking — add 1/2 cup water if needed.
- Enjoy your roasted chicken strips and vegetables!
Nutrition
Nutrition information for this recipe.
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