Good Quick Chicken Dinner
A real quick and easy weeknight chicken dinner
Ingredients
- 3-6 chicken tenders depending on their size and your appitite
- olive oil
- salt and pepper to taste (salt optional)
- 1 tbsp garlic powder
- 1 cup grated parmesan cheese
- 1 bell pepper
Instructions
- Thaw out the chicken tenders in the microwave. While they are getting zapped rinse off and cut up the pepper. Cut the pepper in half lengthwise. Remove the stem, the seeds and that white stuff. Cut it into strips about 1/2 inch wide then cut the strips in half. You could substitute just about any veggie that will cook as fast as the chicken tenders. Like, broccoli or carrots or green beans or asparagus.
- Put a skillet big enough to handle the chicken and the peppers on the stove at medium high. Eyeball enough olive oil to lightly cover the bottom of the pan.When the chicken tenders are thawed out drizzle the up side with olive oil and a little salt, pepper, garlic powder and LOT of grated parmesan. Put them in the skillet with the cheesy side down and repeat the process on the bare side. Spread the pepper strips out around the chicken.
- Cook the chicken about two to two and a half minutes a side depending on the size and thickness. Stir the pepper strips as they cook to get them cooked evenly. If the chicken is done before the peppers just pick up the chicken tenders and scoot the pepper strips under the chicken and lay the chicken on top of the pepper strips as they get done. Or, visa versa if the pepper strips are done first.
- When the chicken tenders are firm to a poke or the juices are running clear or they read 165° on an instant read meat thermometer they are done.
Nutrition
Calories: 332.7kcalCarbohydrates: 8.5gProtein: 36.4gFat: 16.5gSaturated Fat: 9.1gTrans Fat: 0.1gCholesterol: 92mgSodium: 856.3mgPotassium: 513.3mgFiber: 1.6gSugar: 3gVitamin A: 2317.9IUVitamin C: 76.9mgCalcium: 565.6mgIron: 1.2mg
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