Baked Chicken Tenders with Asparagus and Bok Choy Saute

Courtesy of Plated Perfection


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.

Roasted Chipotle Salmon Tacos with Cabbage Slaw

Courtesy of Ina Garten & The Food Network


I've now made this recipe twice. The first time these got devoured before I could even take a picture, hence the late post! This was a delicious recipe and I highly recommend it. It's also great for a group dinner. The leftovers are also good if you have them. The slaw only held up for about 1 day after, but still delish! The salmon alone was really tasty and could be used on its own as well, instead of as tacos.


Roasted Salmon
olive oil, for greasing the pan
1 3/4 pounds center-cut fresh salmon, skin removed
2 tsp chipotle chile powder
1 tsp grated lime zest
salt and pepper, to taste
3 tb freshly squeezed lime juice
12 6-inch tortillas
4 avocados, seeded and peeled
3/4 tsp sriracha sauce


Slaw
3/4 pound green cabbage, cored and finely shredded (I used Napa cabbage)
1/2 seedless cucumber, unpeeled, halved lengthwise, seeds removed, and thinly sliced
1/4 cup good quality white wine vinegar
3 tb fresh minced dill
salt and pepper, to taste


Instructions:
At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.     


When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.                   


Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper. To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.