In the fresh meat case
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Prep Time: 10 min
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Cook Time: 20 min
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Serves 4
- 290
Calories
- 16G
Protein
- 640MG
Sodium
- 5G
Sat.fat
- 4G
Sugar
In the fresh meat case
Ingredients
2 cups heirloom cherry tomatoes, halved
3 cloves garlic, finely chopped
3 tbsp. chopped fresh basil
2 tsp. balsamic vinegar
1/8 tsp. black pepper
2 tbsp. olive oil
1/2 cup Parmesan cheese, shredded (optional)
Bake
Preheat oven to 425°F. Place the chicken tenders on a baking sheet and bake for 8 minutes. If frozen, add 2 minutes to heating time. Remove the tray from the oven and use tongs to flip each chicken tender. Heat for another 8 minutes. Let stand for 2 to 3 minutes before serving.
Bake
Preheat oven to 425°F. Place the chicken tenders on a baking sheet and bake for 8 minutes. If frozen, add 2 minutes to heating time. Remove the tray from the oven and use tongs to flip each chicken tender. Heat for another 8 minutes. Let stand for 2 to 3 minutes before serving.
Mix
In a large bowl, mix together the tomatoes, garlic, basil, balsamic vinegar, and black pepper. Toss with the olive oil.
Mix
In a large bowl, mix together the tomatoes, garlic, basil, balsamic vinegar, and black pepper. Toss with the olive oil.
Serve
Place 2 to 3 chicken tenders on a plate. Spoon tomato mixture over the chicken and top with shredded Parmesan cheese if desired. Serve with risotto, rice or a green salad on the side.
Serve
Place 2 to 3 chicken tenders on a plate. Spoon tomato mixture over the chicken and top with shredded Parmesan cheese if desired. Serve with risotto, rice or a green salad on the side.
Bruschetta Topped Chicken Tenders
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