Quick Chick Recipe
The weather is getting warmer and starting Sunday the sun will be out longer so it’s time to make my dinner meals quicker and easier.
I will continue using the Crock Pot but this easy breezy, 3 ingredient recipe is perfect for the mid-week or even a weekend meal when wrapped in a tortilla and sprinkled with cheese.
Ingredients
3 Individually Wrapped Packs of Chicken Breast Tenderloins
1 Package Frozen Stir Fry Veggies
Cooked Rice
Olive Oil Cooking Spray
Seasonings
I love using these individually wrapped chicken breast tenderloins and keep several of them in the freezer.
I only need to use one portion when it’s just hubby and I, however, since Tayair decided to grace us with his presence I used 3 packages and it was more than enough for all of us.
As a matter of fact, I had an extra piece of chicken to use in my salad the next day.
Instructions
Coat the skillet with an Olive Oil Cooking Spray
Cook chicken tenderloins on medium heat until no longer pink, please note that the safe internal temperature for cooked chicken is 165°
Turn down heat to low, add package of frozen veggies and cover for approximately 15 minutes
Cook rice according to package directions
Top rice with chicken and veggies and sprinkle with seasoning of choice, I used Ground Cumin, Hot Madras Curry Powder and Dried Parsley
This was an easy breezy simple and delicious meal, you gotta try it!
What is your favorite chicken recipe?
