One Pan GF Chicken Tenders & Broccoli with Sun-dried Tomatoes

INGREDIENTS   Prep time: 20 mins

Cook time: 20 mins

• 1 pound chicken tenderloins

• 3/4 cup chickpea crumbs or other breadcrumb alternative

• 1 egg whipped

• 1 tsp Italian seasoning

• 1/2 tsp garlic powder

• 1/2 tsp sea salt

• 1/2 tsp black pepper

• 1/4 tsp chili powder

• sprinkle cayenne pepper

• 1/2 lemon juiced

• 4 cloves garlic coarsely chopped

• 1 tbsp olive oil

• 4 oz julienned sun-dried tomatoes (equivalent to half a jar of sun-dried tomatoes)

• 2 tbsp pine nuts

  INSTRUCTIONS 

  • Preheat oven to 375. Prepare breadcrumb mixture by pouring breadcrumbs and seasonings onto a plate and mixing together. (Add more or less of the chili powder and the cayenne pepper if you want the chicken tenders to be more/less spicy.) Spread aluminum foil onto large baking dish and spray with cooking spray/oil. Whip the egg.

  • One by one, dip chicken tenderloins into beaten egg and then dredge into breadcrumb mixture. Place onto the baking dish about one inch apart.

  • Cut up broccoli into small pieces and toss in olive oil, salt and pepper. Spread broccoli around the edge of the pan (not covering the chicken). Sprinkle lemon juice over the entire dish. Coarsely chop garlic and spread throughout dish. Sprinkle pine nuts over dish.

  • Bake at 375 for 20-24 minutes or until chicken reaches internal temperature of 165 and broccoli is cooked through. Optional: broil on high for 2-3 minutes for extra crispy broccoli and chicken.

  • You can eat as is or serve with pasta or quinoa!