Name: Panko Chicken Tenders with Lemon-Arugula Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz frozen panko chicken tenders; 2 cups fresh arugula; 0.25 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tbsp shaved parmesan cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dijon mustard

Panko Chicken Tenders with Lemon-Arugula Salad

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YOUR SOLIN GENERATED RECIPE

Panko Chicken Tenders with Lemon-Arugula Salad

Baked panko chicken tenders served over a crisp arugula salad tossed in a bright lemon-Dijon vinaigrette.

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NUTRITION

Protein

36.0g

Fat

30.1g

Carbs

43.2g

SERVINGS

1 serving

INGREDIENTS

7 oz frozen panko chicken tenders

2 cups fresh arugula

0.25 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tbsp shaved parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dijon mustard

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Arrange the frozen panko chicken tenders in a single layer on the prepared baking sheet.
3
Bake for 15 to 18 minutes, flipping once halfway through, until the chicken is golden brown and crispy.
4
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, sea salt, and black pepper.
5
Place the fresh arugula in a large salad bowl and drizzle with the lemon-Dijon dressing, tossing gently to coat.
6
Divide the dressed arugula onto plates and top with the warm chicken tenders.
7
Finish the dish with a sprinkle of shaved parmesan cheese for a salty, savory bite.