Air Fryer Gluten-Free Quinoa Crusted Chicken Tenders
In The Fresh Meat Case
PREP TIME: 30min COOK TIME: 15min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 14g||22%|
|Saturated Fat 3g||15%|
|Total Carbs 33g||11%|
|Dietary Fiber 3g||12%|
|Vitamin A 101%|
|Vitamin C 91%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
4 tbsp. jerk seasoning
3 tbsp. olive oil
3 tbsp. molasses
2 tbsp. lime juice
1 tbsp. low-sodium soy sauce
4 cups romaine lettuce, shredded
4 tbsp. refrigerated jarred blue cheese dressing
1 cup cubed mango
1/2 cup diced red bell pepper
1/2 cup chopped red onion
2 tbsp. chopped cilantro
In a resealable plastic bag, mix jerk seasoning, olive oil, molasses, lime juice and soy sauce. Add chicken tenderloins to bag with marinade. Toss to coat chicken completely and refrigerate 20 to 30 minutes.
TIP: To keep the molasses from sticking to your measuring spoon, measure your oil first; then your molasses will slip right off the spoon.
Heat lightly greased grill or grill pan to medium heat. Remove chicken from marinade and grill 10 to 15 minutes, watching closely to avoid burning. Chicken is done when it feels firm to the touch and meat thermometer inserted in center reaches 170°F. Remove chicken from grill and let rest 2 to 3 minutes before carving.
To assemble, toss shredded romaine with blue cheese dressing and place on serving platter. Scatter mango, red bell pepper and red onion across lettuce. Top salad with grilled chicken slices and garnish with chopped cilantro.
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