Since I was working from home today, I decided to make a healthy lunch with the chicken tenders I had bought earlier in the week. I also had asparagus and bok choy to use up, so I threw them into a saute. This was a super simple meal to whip up! The chicken tenders were full of flavor, but much more healthy since they were oven baked instead of fried. Enjoy!
Ingredients - Chicken Tenders
1 pound chicken tenders
~2 cups Italian flavored breadcrumbs
~1/2 cup shredded (or grated) parmesan cheese
~1 cup olive oil
nonstick cooking spray, to grease the pan
Ingredients - Asparagus & Bok Choy Saute
3 heads of bok choy, bottoms cut off and then the bok choy cut in halves
1 bunch of asparagus, cut into 1-inch pieces
1-2 tb soy sauce (your preference)
salt and pepper, to taste
dash of olive oil
1/2 lemon, juiced
splash of rice wine vinegar (seasoned)
Directions:
Preheat oven to 425. Place the olive oil in a shallow dish, and the breadcrumbs & parmesan cheese mixture is another shallow dish. Coat the chicken tenders in the olive oil and then the breadcrumbs mixture until covered. Place in a greased baking dish. Bake for 10 minutes, turn the chicken tenders over, and bake for another 5-10 minutes. Serve with your favorite dipping sauce.
While the chicken is cooking, heat the olive oil in a saute pan over medium-high heat. Toss in the asparagus and bok choy. Stir and cook for approximately 5 minutes. Add the soy sauce, lemon juice, and rice wine vinegar and cook on lower heat for another 3-5 minutes.
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