Chickentenderloinsandveggies Recipes

LEMON-HERBED CHICKEN TENDERLOINS

Lemon-Herbed Chicken Tenderloins image

Make and share this Lemon-Herbed Chicken Tenderloins recipe from Food.com.

Provided by ratherbeswimmin

Categories Very Low Carbs

Time 36m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs chicken tenderloins
2 -3 tablespoons lemon juice (about 1/2 lemon)
1/4 cup Dijon mustard
1 teaspoon chopped fresh rosemary (or 1/2 t. dried)
1 1/2 teaspoons chopped fresh thyme (or 1/2 t. dried)
1 tablespoon chopped fresh parsley (or 1/2 t. dried)
1 tablespoon chopped fresh basil (or 1/2 t. dried)
2 tablespoons olive oil

Steps:

Place tenderloins in a flat dish with sides.
In a small bowl, mix together all lemon juice, mustard, and herbs; pour marinade over the chicken.
Marinate for 30 minutes and up to 12 hours, covered, in the refrigerator.
In a large nonstick skillet, heat the oil over medium heat; add in the tenderloins; saute for 3 minutes on each side until they are just cooked through.
Remove from heat immediately so they remain tender; serve.

CHICKEN TENDERLOINS AND VEGGIES

Chicken Tenderloins and Veggies image

Make and share this Chicken Tenderloins and Veggies recipe from Food.com.

Provided by weekend cooker

Categories Chicken Breast

Time 45m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs chicken tenderloins, 3/4 inch thick each
3 tablespoons margarine
1 (6 1/4 ounce) box Rice-A-Roni, fried rice and seasoning packet
2 1/2 cups water
1/8 teaspoon cayenne pepper
1/4 cup chopped red sweet bell pepper
1 (10 ounce) package frozen broccoli spears, thawed
1 (10 ounce) package frozen corn, thawed

Steps:

In a large skillet, brown chicken tenderloins in margarine, and then remove chicken to a largew mixing bowl.
In the same skillet with remaining butter, saute rice, until slightly browned, and spoon into bowl with chicken.
Add water, cayenne pepper, bell pepper, broccoli spears, and corn and mix well.
Spoon into sprayed 9x13 inch baking dish.
Cover and cook at 325 degrees for 25 minutes, or until rice and vegetables are tender.

Nutrition Facts : Calories 237.2, Fat 8.1, SaturatedFat 1.6, Cholesterol 65.8, Sodium 155.2, Carbohydrate 12.8, Fiber 2.7, Sugar 1, Protein 29.3

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