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Description
Whole 30 compliant sautéed chicken dinner with Mexican lime ranch seasoning, onions, tricolored peppers, asparagus and salsa.
Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. coconut oil
- 2 tsp. crushed garlic (fresh)
- 1 1/2 cups peppers (julienne tricolored)
- 1/2 cup onions (large sliced)
- 1/2 tsp. chili powder
- 1/4 tsp. Frank's Red Hot Sauce
- 8 chicken tenders
- 1/2 cup ranch dressing (Tessamae's Zesty)
- 2 Tbsp. seasoned rice vinegar
- 1 bunch fresh asparagus
- 1 cup salsa (Fresh, no additives)
- 1 avocado (ripe)
- 1 fresh lime
- 1 fresh lemon
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Directions
- Add thawed chicken tenders to bowl and cover with Tessamae's Zesty Ranch Dressing/Marinade. Add seasoned rice vinegar and 1/2 squeezed lime & lemon.
- Julienne cut onions and peppers. Add coconut oil, garlic and onions and peppers to frying pan and sauté. Do not over cook and remove from heat. Set aside for later.
- In a cast-iron skillet, cook marinated chicken tenders on high for 25 minutes.
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