Hot Honey Crispy Chicken and Summer Veggie Stir Fry
Makes 4 servings
Ingredients:
1.25lb chicken tenderloins
1 cup panko bread crumbs (or gluten free version)
1 egg, whisked
1/4 cup parmesean
pink salt, pepper
1/4 tsp garlic powder
1/2 tsp smoked paprika
hot honey
1 tbsp avocado oil
2 corn on the cobs with corn cut off or 1 1/2 cups corn
3 small zucchini, chopped
1 cup feta crumbles
Instructions:
Preheat oven to 375F. In a shallow bowl, combine breadcrumbs, parmesean, sprinkle pink salt and pepper, garlic powder, and smoked paprika. In another small bowl, whisk an egg. Take each tenderloin and coat in egg and then dip into breadcrumb mixture on both sides, pressing the chicken into it and setting aside onto a plate. On a sheet pan, line with parchment paper and place the chicken tenderloins on there. Drizzle lightly or spray with a little avocado oil. Bake for 15-25 minutes until chicken is cooked through and breadcrumb mixture is crispy.
Meanwhile, in a skillet, add in avocado oil. add in corn and zucchini. season with pink salt and pepper. Saute until softened and caramelized.
To plate, add chicken tenderloins and drizzle with hot honey and top with 1/4 cup feta per serving. Plate zucchini and corn on the side.
Nutrition | 1 serving — calories: 490, protein: 45g, carbs: 34g, fat: 19g, fiber: 2.8g