cups red bell peppers, slivered (Alternate: orange bell peppers)
cup corn kernels
(Alternate: reduced-sodium chicken broth)
cup smoky barbecue sauce
cups cooked brown rice, optional
In a bowl, combine chicken tenders with 1 tablespoon barbecue spice rub and 1 tablespoon oil; toss to coat. Cover and refrigerate at least 15 minutes before cooking.
Heat a 12-inch skillet and saute/stir-fry chicken 5-6 minutes. Remove from heat and keep warm.
Add remaining 1 tablespoon oil to skillet and heat over medium-high heat; stir in broccoli, peppers and corn and saute 2-3 minutes, stirring often. Stir in chicken broth and barbecue sauce and bring to a boil; simmer 2 minutes. Return chicken tenders to skillet, reduce heat to simmer, and cover. Cook for 1-2 minutes. Serve stir-fry over brown rice, if desired, 3 tenders per serving.
Serving Size 349g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat9g (14%)
Saturated Fat 0.5g (3%)
Trans Fat 0g
Total Carbohydrate18g (6%)
Dietary Fiber 3g
Vitamin A 60%
Vitamin C 180%
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.