Bruschetta Topped Chicken Tenders
30 MIN
| 8 | pieces PERDUE® SIMPLY SMART® Gluten Free Breaded Chicken Breast Tenders (11.2 oz.) |
| 4 | cups cubed butternut squash |
| 1 | cup diced white onion |
| 3 | tablespoons olive oil |
| 1 | teaspoon ground cumin |
| 1/2 | teaspoon ground turmeric |
| 1 | lemon, juiced and zested |
| 1/2 | teaspoon cracked black pepper |
| 5 | ounces fresh arugula (about 8 cups) |
| 1 | Preheat oven to 400 degrees. |
| 2 | In a bowl, toss together squash, onion, 1 tablespoon olive oil, cumin and turmeric. Spread mixture evenly on a large baking sheet and roast 35-40 minutes. Stir occasionally until slightly golden brown and almost tender. Remove from heat and place in a bowl. |
| 3 | Add remaining 2 tablespoons of olive oil, lemon juice, lemon zest and cracked black pepper to roasted squash and toss well; adjust seasoning with salt and pepper. |
| 4 | Divide arugula among 4 plates, approximately 2 cups per plate. To serve, top each plate with 3 chicken tenders and 3/4 cup lemon-squash mixture. |
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