Dinner last night was something new - I get inspired by hunting for recipes that look easy to adapt, and this one was really easy! You can watch the video below, but in case it doesn't show up for you, the recipe is posted below as well. This was really good!
Mexican Chicken Tenders with Roast Veggies
If you're doing Phase 1, be sure to use allowed veggies - the red capsicum would be Phase 2, and probably the squash as well.
500g (1 pound) chicken tenders (about 8 or 9), tendons removed
1 packet reduced-sodium taco seasoning
1 large red capsicum (bell pepper)
4-6 yellow button squash
non-stick spray or olive oil to lightly coat the baking dish
Preheat oven to 180C (350F). Empty your taco seasoning into a large plastic bag. Add the chicken tenders, twist the bag shut and shake or mix well to coat the chicken evenly.
Lightly spray or oil a 9x12" rectangular baking dish, and add the chicken tenders. Cut the veggies into large chunks and add them to the pan, stirring to mix so some of the seasoning gets on the veggies as well. Then arrange everything so it's evenly distributed in the pan and the chicken is in a single layer as much as possible.
Bake uncovered for about 30 minutes or until the chicken is done, and serve. I got three serves out of this, with a small rocket (arugula) salad on the side.