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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


  • 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)


  • 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.
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