Rosemary Chicken Tenders with Sweet Peppers Recipe
Perfect for week nights, this dish can be on the table in under 30 minutes. Add a bowl of brown rice and fresh green salad to round out this healthy entrée. Recipe will serve 4 people, with well under 400 calories per serving.
Prep time: | American |
Cook time: | Servings: 4 |
Goes Well With: rice, fresh green salad, fruit
Ingredients
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Directions
- Sprinkle rosemary evenly over one side of chicken tenders, pressing lightly, then sprinkle salt and black pepper lightly to the same side; set aside.
- Heat olive oil in large non-stick skillet over medium-high heat; add sweet bell peppers with a pinch of salt and black pepper, and stir fry 3-4 minutes. Using large serrated spoon remove peppers from pan to bowl; set aside and keep warm.
- Reduce pan heat to medium; melt butter with oil drippings in pan. Place chicken tenders seasoned side down into pan and cook 5 minutes adjusting heat as needed to brown chicken. Turn chicken over and cook on other side until golden brown and thickest part of tenders registers 165 degrees F.
- Return peppers to pan with chicken to reheat briefly. Sprinkle with chives and serve.