Buffalo Chicken Lettuce Wraps
|Serving Per Recipe: 2|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 30g||46%|
|Saturated Fat 6g||30%|
|Total Carbs 60g||20%|
|Dietary Fiber 6g||24%|
|Vitamin A 15%|
|Vitamin C 30%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 (8-ounce)bag Microwave Quinoa
1 cupcherry tomatoes
1/4 cupblack olives
1/4 cupfeta cheese
1/4 cupGreek dressing, plus more for serving
1/2 lemon, juiced
Preheat your toaster oven to 425°F. Place the chicken tenders on your toaster oven tray and bake for 9 minutes. If frozen, add 2 minutes to your baking time. Remove the tray from the toaster oven and flip each chicken tender. Bake for another 9 minutes. Let stand 2-3 minutes before serving.
Gently squeeze the quinoa pouch to separate the grains. Tear a 2-inch opening across the top of the pouch. Heat in the microwave for 1-2 minutes. Pour the hot quinoa into a bowl and let cool.
When quinoa is cool, add the cherry tomatoes, cucumbers, black olives, and feta cheese. Toss it all together with the Greek dressing.
Dish up Quinoa Salad onto two plates. Top each plate with two chicken breast tenders. Squeeze lemon juice over salad. Serve with additional dressing on the side if desired.
Gluten Free Chicken Tenders and Quinoa SaladAdd Your Comment