Breaded Chicken Tenders with Lemon and Broccolini

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.

 Course Main Course

 Cuisine American

 Prep Time 22 mins

 Cook Time 25 mins

 Total Time 47 mins

 Servings 4 servings

 Calories 415 kcal

 Author Beachbody

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.

Roasted Asparagus 21 day fix recipe keeping it organized

Roasted Asparagus

This easy roasted asparagus recipe is a great side to any meal.

 Course Side Dish

 Cuisine Vegan, Vegetarian

 Prep Time 10 mins

 Cook Time 25 mins

 Total Time 35 mins

 Servings 6 servings

 Calories 47 kcal

 Author Beachbody

Ingredients

• 2 lbs. fresh asparagus ends trimmed
• 1 Tbsp. olive oil
• 1/4 tsp. sea salt or Himalayan salt
• 1/4 tsp. ground black pepper

Instructions

1. Preheat oven to 400° F. 
2. Place asparagus on large baking sheet in a single layer. Drizzle with oil. Season with salt and pepper.
3. Bake, shaking pan occasionally, for 22 to 25 minutes, or until tender-crisp. 
4. 
   
5. Portion Fix Containers
6. 1 Green
   ½ tsp.

Potato Crusted Salmon - 21 Day Fix Recipe (keeping it organized)

Potato-Crusted Salmon Fillets

With tender leeks and heart russet potatoes these crisp, flakey Potato Crusted Salmon Fillets make an ideal weeknight fish dinner.

 Course Main Course

 Cuisine Seafood

 Prep Time 15 mins

 Cook Time 15 mins

 Total Time 30 mins

 Servings 4 Servings

 Calories 262 kcal

 Author Beachbody

Ingredients

• 2 small russet potatoes (about 1 lb.) washed, shredded
• ½ medium leek washed, sliced thin
• ¼ tsp. sea salt (or Himalayan salt)
• 2 tsp. ground white pepper
• 2 tsp. olive oil
• 1 tsp. unsalted butter
• 4 (4-oz) raw salmon fillets skinless

Instructions

1. Drain potatoes in a colander; pat them as dry as possible with paper towels or a clean kitchen towel.
2. Combine potatoes, leek, salt, and pepper in a medium bowl; mix well.
3. Heat oil and butter in large nonstick skillet over medium-high heat. 
4. Place four ⅓ cup mounds of potato mixture in skillet. Press a salmon fillet into each mound. Top evenly with remaining potatoes; cook for 6 to 7 minutes on each side, or until potatoes are nicely browned and fish flakes easily when tested with a fork.

Recipe Notes

• Use only the tender white part of the leek. Reserve the tougher green tops for use in broths.

The Nutrition Facts box below provides estimated nutritional information for this recipe.
Portion Fix Containers
1 Red
1 Yellow
½ tsp.