Breaded Chicken Tenders With Lemon and Broccolini

This healthier breaded chicken fingers recipe is the grown-up version of chicken nuggets. We think you'll like them even better than the fried and frozen variety. My kids LOVED THEM!!

 Course Main Course

 Cuisine American

 Prep Time 22 mins

 Cook Time 25 mins

 Total Time 47 mins

 Servings 4 servings

 Calories 415 kcal

Ingredients

• parchment paper
• ¼ cup whole-wheat flour
• ½ cup whole-wheat panko breadcrumbs
• 8 Tbsp. Parmesan cheese, grated, divided use
• 1 tsp. dried parsley
• ½ tsp. garlic powder
• 1 dash sea salt (or Himalayan salt)
• ½ tsp. ground black pepper
• ½ cup fresh lemon juice
• 1 tsp. lemon peel (lemon zest), finely chopped
• 4 cloves garlic, finely chopped
• ¼ cup butter (preferably grass-fed), melted
• 1 lb. raw chicken tenders
• 1 Tbsp. lemon-pepper seasoning (salt-free)
• 12 oz. broccolini
• 1 medium lemon, sliced (optional)

Instructions

1. Preheat oven to 400º F.
2. Line large sheet pan with parchment paper. Set aside.
3. Place flour on a medium plate. Set aside.
4. Combine bread crumbs, 6 Tbsp. cheese, dried parsley, garlic powder, salt, and pepper powder in a small bowl; mix well. Transfer to a plate. Set aside.
5. Combine lemon juice, lemon peel, garlic, and butter in a medium bowl; mix well. Put aside ¼ cup of lemon juice mixture.
6. Dip each chicken tender in flour, completely coating, then lemon juice mixture, then bread crumbs; coating each evenly on all sides. Place chicken on prepared baking sheet. (Discard any lemon juice mixture that has been used with raw chicken.)
7. Sprinkle with lemon pepper.
8. Bake for 10 minutes, turn chicken tenders.
9. Place broccolini on the side of the pan. Drizzle broccolini with 2 Tbsp. reserved lemon juice mixture and sprinkle with remaining 2 Tbsp. cheese. Top chicken with lemon slices if desired. Bake for 10 to 12 minutes, or until chicken is no longer pink in the middle, and broccolini is tender-crisp.
10. Drizzle chicken with remaining 2 Tbsp. lemon juice mixture right before serving

Portion Fix Containers
1 Green
1 Red
1 Yellow
½ Blue
2 tsp.

2B Mindset Plate It!Add more veggies or a side salad to make a great lunch.

Easy Turkey Chili

This was a BIG HIT with my kids! They LOVED the Sweet Potatoes in the Chili! 

Made with a side of Corn Bread for them of course. ( wink wink )

ENJOY!

Portion Fix Containers
1 Green
1 Red
1 Yellow
1 tsp.

2B Mindset Plate It!Add a small side salad or more veggies to make this a great lunch option.

Ingredients

• 1 Tbsp. + 1 tsp. olive oil
• 1 lb. raw 93% lean ground turkey breast
• 1 medium onion chopped
• 1 medium red bell pepper chopped
• 1 (10-oz.) can diced tomatoes and chilies (like Rotel®)
• 1 (8-oz.) can all-natural tomato sauce no salt or sugar added
• 2 small sweet potatoes cut into 1-inch cubes
• ¾ cup water
• 1 Tbsp. chili powder
• ½ tsp. ground cumin
• ¼ tsp. ground paprika
• ½ tsp. sea salt (or Himalayan salt)
• 2 Tbsp. finely chopped flat leaf (Italian) parsley (optional)

Instructions

1. Heat oil in a large saucepan over medium-high heat. 
2. Add turkey; cook, stirring frequently, for 4 to 5 minutes, or until turkey is browned.
3. Add onion and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
4. Add tomatoes, tomato sauce, water, sweet potatoes, chili powder, cumin, salt, and paprika. Bring to a boil. Reduce heat to medium-low; gently boil, stirring occasionally, for 20 to 25 minutes, or until sweet potatoes are tender.
5. Evenly divide chili into four serving bowls; garnish with parsley, if desired.