Chicken Tenders with Faux Sweet Potato Rice
Meal: 225 cal Protein: 27 g Carbs: 20 g Fat: 16 g
Honestly? Riced sweet potatoes is sheer brilliance. It cooks so quickly and it’s incredibly flavorful. And served with Teriyaki marinated chicken is delightful – with absolutely no breading needed. This whole meal comes in at 225 calories.
Serving size 1/4 225 cal Protein: 27 g Carbs: 20 g Fat: 16 g
Ingredients
- 1 Lb Chicken Tenders
- ½ C Teriyaki Marinade
- 1 Tbsp Olive Oil
- 3 Scallions , sliced
- 2 Cloves Garlic , minced
- 1” Ginger , grated
- Sea Salt & Pepper
- 2 C Sweet Potato , riced
- 1 C Pineapple , diced
Directions
- In a bowl or plastic bag, add chicken tenders and refrigerate for a minimum of 2 hours up to 72 hours. PreHeat oven to 425F. Parchment line a baking sheet.
- Remove tenders from the bag and place on baking sheet. Sprinkle with Sesame Seeds. Place in oven and bake for 20 minutes. Remove from oven and set aside.
- In saute pan over medium heat, add Olive Oil. When hot, add scallions, garlic, ginger, salt & pepper. Cook until soft and fragrant. Add sweet potato, coat with onions and spices. Cook until soft. Add pineapple, mix well, and cook until 3 warmed through. Set Aside. To serve, spoon sweet potatoes onto plate and top with Chicken Tenders.
