Buffalo Chicken Lettuce Wraps
In The Refrigerated Meat Case
PREP TIME: 10min COOK TIME: 20min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 17g||26%|
|Saturated Fat 5g||25%|
|Total Carbs 18g||6%|
|Dietary Fiber 1g||4%|
|Vitamin A 15%|
|Vitamin C 20%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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)
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.
In a large bowl, mix together the tomatoes, garlic, basil, balsamic vinegar, and black pepper. Toss with the olive oil.
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.
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