Chicken and Veggie Sheet-Pan Dinner with Tahini Dipping Sauce
PREP TIME: 5min COOK TIME: 17min
|Serving Per Recipe: 2|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 30g||46%|
|Saturated Fat 7g||35%|
|Total Carbs 29g||10%|
|Dietary Fiber 6g||24%|
|Vitamin A 15%|
|Vitamin C 160%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 pkgfresh zucchini noodles
1/4 cupstore bought pesto
1 lemon zested and juiced
1/4 cupparmesan cheese curls
Preheat your oven to 425°F. Spray a baking sheet with cooking spray. Place the chicken strips in a single layer on the baking sheet and bake in the middle of your oven for 16 to 17 minutes, or until heated through. Turn the chicken strips halfway through baking time. Let stand 1-2 minutes before serving.
Place the zucchini noodles in a colander or strainer and toss with 1/2 teaspoon of salt Let stand for 5 minutes. Rinse with water, drain well and transfer to a bowl.
In a small bowl, mix together the pesto, lemon zest and juice. Toss zucchini noodles with the lemon pesto.
Transfer the pesto zucchini noodles to a serving platter. Top with warm chicken strips and sprinkle with parmesan cheese curls.
Whole Grain Chicken Strips with Zucchini Noodles and PestoAdd Your Comment