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Nutrition Facts
Serving Size | 400 grams |
Amount Per Serving |
Calories | 295 |
| % Daily Value |
Total Fat 2.5g | 8% |
Trans Fat | 0.0% |
Cholesterol 0mg | |
Sodium 33mg | |
Total Carbohydrate 45.0g | 61% |
Dietary Fiber 6.0g | 8% |
Protein 18.0g | 24% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
5 min. |
50 min. |
55 min. |
4 |
295 |
Chicken Tenders with Yukon Gold Wedges
Ingredients:
8 chicken tenderloins
|
2 cups mushrooms
|
1 teaspoon olive oil
|
1 fresh lemon (the juice)
|
garlic and black pepper to taste |
Potatoes:
|
4 yukon gold potatoes
|
4 cups broccoli |
Instructions:
1 | Preheat oven to 350F. Place frozen chicken tenders in oven and cover - bake for 50 minutes along with the other side dishes on this page. Saute mushrooms in olive oil and add lemon and seasonings. Serve over top of chicken.
|
2 | Place potatoes in oven and bake 50 minutes or until done in center. Cut the potatoes in quarters and stand them on their end. Sprinkle with a little bit of fresh lemon and black pepper. Steam broccoli and serve on the side. |
Cook's Tips:
This whole dinner serves 4 people and the analysis includes the beets.