1 lb. chicken tenders, boneless, skinless
2 shallots, gently rubbed under cold running water
and sliced
3 cups broccoli florets, gently rubbed under cold running water
2 cups Summer squash, scrubbed with a clean vegetable brush under running water and sliced (roughly 1 yellow squash)
Sauce
1/2 cup creamy peanut butter
2 Tbsp. rice vinegar
2 Tbsp. low sodium soy sauce (tamari as a gluten-free alternative)
1 Tbsp. sesame oil
1 Tbsp. honey
Preheat oven to 400°F. Wash hands with soap and water. Line the pan with parchment or aluminum foil. Coat pan with nonstick spray.
Combine peanut butter, vinegar, soy sauce, oil, and honey in a small bowl.
In a large bowl, combine shallots, broccoli, and squash. Coat with half of the peanut sauce.
Combine chicken and the other half of the peanut sauce—Wash utensils, bowls, and hands with soap and water after touching raw meat. Do not rinse raw poultry.
Spread out chicken and vegetables on a pan. Bake for 8 minutes, remove from oven, flip vegetables and chicken, and bake another 7-8 minutes. Wash the spatula after touching the raw chicken. Chicken should read an internal temperature of 165°F. Serve by itself, over rice, quinoa, or leafy greens.
Yield: 4 Servings
Store in an airtight container and refrigerate for up to four days.
Calories: 400
Fat: 21 grams
Saturated fat: 3 grams
Sodium: 480 milligrams
Carbohydrates: 15 grams
Fiber: 4 grams
Added sugar: 4 grams
protein: 36 grams