Barbecue-Peach Chicken Fingers
Broccoli-Macaroni Salad
Ingredients
- ¾ cup panko breadcrumbs (preferably whole wheat)
- 1 lb chicken tenderloins
- ⅓ cup olive-oil mayonnaise
- ¼ tsp pepper
- ⅛ tsp salt
- ¼ cup barbecue sauce (such as Stubbs)
- 2 Tbsp peach preserves
Instructions
- Preheat oven to 425°F. Place panko in a shallow bowl. Toss together chicken and mayonnaise in a large bowl.
- Remove chicken from mayonnaise, and sprinkle with pepper and salt; dredge in panko, shaking off excess. Place chicken on a greased wire rack on a baking sheet. Coat with olive oil cooking spray.
- Bake 20 minutes or until chicken is done.
- Meanwhile, combine barbecue sauce and preserves.
- Serve barbecue mixture as a dipping sauce.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli florets
- 1 (8.5-oz) pouch ready elbows pasta (such as Barilla)
- 2 Tbsp olive-oil mayonnaise
- 2 tsp red wine vinegar
- 2 tsp honey
- ⅛ tsp salt
- ½ cup seedless red grapes, halved
- 1 Tbsp roasted, salted sunflower kernels
Side Dish Instructions
- Cook broccoli and pasta in microwave according to package directions. Reserve half of cooked broccoli and pasta for another meal. Transfer remaining half of broccoli and pasta to a colander; cool under cold running water, about 1 to 2 minutes. Drain well. Coarsely chop broccoli.
- Meanwhile, combine mayonnaise, vinegar, honey, and salt.
- Combine broccoli, pasta, grapes, and sunflower seeds in a bowl; drizzle with mayonnaise mixture. Toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
472
|
184
|
656
|
| Fat (g) | 24 | 10 | 34 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 37 | 5 | 42 |
| Carb (g) | 25 | 26 | 51 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 514 | 263 | 777 |
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