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Chicken Tenders With Salsa

Bell peppers come in all colors and sizes, a simple way to mix this up is to experiment with different colors of bell peppers.
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Course: Dinner, Lunch
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6
Calories: 140kcal

Ingredients

  • 1 1/4 cup low-sodium chicken broth
  • 1 box roasted garlic-and-olive oil couscous
  • 2 Tbsp. vegetable oil
  • 6 chicken tenders
  • 1 1/2 tsp. salt
  • 3/4 tsp. black pepper (ground)
  • 3 medium bell peppers (sliced)
  • 1/2 medium sweet onion
  • 2 garlic cloves
  • salsa (desired amount)

Instructions

  • Preheat oven to 425℉. Bring broth to a boil in a 12-inch skillet. Pour over couscous in a medium bowl; cover and set aside.
  • Heat oil in skillet over medium-high heat until very hot. Sprinkle chicken with salt and pepper. Place chicken in skillet, skin sides down, and cook 10 minutes or until skin is browned and crispy. Turn chicken over and cook 4 minutes. Transfer chicken to a plate; discard drippings.
  • Sauté peppers and next 2 ingredients for 3 minutes. Arrange chicken on top of peppers, skin sides up. Bake at 425℉ for 10 minutes or until done.
  • Fluff couscous with a fork. Serve chicken and peppers on couscous, and top with desired amount of salsa.

Nutrition

Calories: 140kcalCarbohydrates: 7gProtein: 13gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 32mgSodium: 555mgPotassium: 398mgFiber: 2gSugar: 4gVitamin A: 1882IUVitamin C: 78mgCalcium: 19mgIron: 1mg
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Nutrition Facts
Chicken Tenders With Salsa
Amount per Serving
Calories
140
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
2
g
Cholesterol
 
32
mg
11
%
Sodium
 
555
mg
24
%
Potassium
 
398
mg
11
%
Carbohydrates
 
7
g
2
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
13
g
26
%
Vitamin A
 
1882
IU
38
%
Vitamin C
 
78
mg
95
%
Calcium
 
19
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.