Baked Chicken Tenders over Baby Spinach
with cherry tomatoes / white cheddar

Name: Baked Chicken Tenders over Baby Spinach
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 lb Chicken breast tenderloins (sub boneless, skinless chicken breasts, sliced into strips); 4 Tbsp Honey Mustard Dressing (ingredients listed separately); 1 cup Panko breadcrumbs; 1/2 tsp Salt; 1/2 tsp Garlic powder (not garlic salt); 1/2 tsp Black pepper; for baking Foil; 4 oz Cheese, white cheddar, cubed; 1 cup Tomatoes, cherry or grape, halved; 4 oz Carrots, shredded (look for pre-shredded); 8 oz Baby spinach; 6 Tbsp Honey Mustard Dressing (ingredients listed separately); 4 Tbsp Oil, olive; 2 Tbsp Mustard, Dijon; 1 1/2 Tbsp Honey; 1 1/2 Tbsp Vinegar, red or white wine; 1 Tbsp Mayonnaise

Active: 25 min Total: 55 min

Original GF Paleo Vegetarian

Sweet and tangy honey mustard dressing works both as a marinade and dressing in this fast, fresh meal.
Smarts: If you'd prefer not to turn on the oven, feel free to cook the chicken tenders in a skillet with some oil instead of baking in the oven.

Proteins

Chicken, non-ground

Cuisines

American

Ingredients

Metric

Servings:

Baked Chicken Tenders:

Chicken breast tenderloins - 1 lb (sub boneless, skinless chicken breasts, sliced into strips)
Honey Mustard Dressing (ingredients listed separately) - 4 Tbsp
Panko breadcrumbs - 1 cup
Salt - 1/2 tsp
Garlic powder - 1/2 tsp (not garlic salt)
Black pepper - 1/2 tsp
Foil - for baking

Chicken Tender Salad:

Cheese, white cheddar - 4 oz , cubed
Tomatoes, cherry or grape - 1 cup , halved
Carrots - 4 oz , shredded (look for pre-shredded)
Baby spinach - 8 oz
Honey Mustard Dressing (ingredients listed separately) - 6 Tbsp

Honey Mustard Dressing:

Oil, olive - 4 Tbsp
Mustard, Dijon - 2 Tbsp
Honey - 1 1/2 Tbsp
Vinegar, red or white wine - 1 1/2 Tbsp
Mayonnaise - 1 Tbsp

Prep

Cheese - Cube cheese. (Can be done up to 5 days ahead)
Make dressing - Whisk together olive oil, mustard, honey, vinegar, and mayonnaise. Season with some salt and pepper. (Can be done up to 5 days ahead)
Marinate chicken - (If prepping right before cooking, get oven heating while chicken marinates.) Combine chicken with dressing (portion for chicken tenders). Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
Prep breading - Combine panko, salt, garlic powder, and black pepper in a plastic bag or shallow baking dish. (Can be done up to 5 days ahead)
Tomatoes / Carrots (if not pre-shredded) - Prep as directed.

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Make

Heat oven to 425F / 218C degrees. Line a sheet pan with foil and spray it with nonstick cooking spray or brush with some oil.
Use a fork to transfer chicken tenders to container with breading (discard any remaining marinade). Turn chicken to coat and firmly press chicken into breading to help it stick.
Spread chicken out in a single layer on sheet pan. (Note: For a little extra crispness and browning on the top, drizzle chicken tenders lightly with some extra cooking oil.)
Bake chicken until cooked through, 15 to 20 minutes.
While chicken cooks, toss together baby spinach, tomatoes, carrots, and cheese. Divide between serving plates.
Top each serving with chicken tenders and finish with dressing (portion for salad). Enjoy!

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