Barbeque Glazed Chicken Tenders and Oven Fries
Simple Cooking with Heart offers this tangy twist on a traditional chicken dish. This barbecue glaze is simple to make, and full of flavor. Paired with seasoned oven fries, it's a complete meal in about 45 minutes.
- 1 lb boneless, skinless chicken tenderloins (all visible fat discarded)
- 1/8 tsp pepper
- 1/2 cup barbecue sauce (lowest sodium available)
- 1/2 cup sugar-free orange marmalade or grape jam/jelly
Cooking Tip: Cut the chicken into bit-size pieces and serve on whole-wheat tortillas for tangy chicken tacos!
Tip: Click on step to mark as complete.
- 1 Preheat oven to 400 degrees F. Spray a nonstick cookie sheet with cooking spray.
- 2 Scrub potatoes (you can peel the potatoes if you don't like the skin) and cut into 1/8- to 1/4-inch strips. Arrange potatoes evenly in pan.
- 3 In a cup, combine garlic powder, paprika, and pepper. Sprinkle evenly over potatoes.
- 4 Bake for 25 minutes, or until potatoes are tender.
- 1 Trim visible fat from chicken and pat dry.
- 2 Spray skillet or frying pan with cooking spray and turn to medium-high heat. Add chicken to skillet, cook 4 minutes, flip chicken and cook an additional 3-4 minutes until no longer pink.
- 3 In a small bowl mix barbeque sauce and marmalade/jam/jelly. Microwave covered at 60% power for 40 seconds. Use a spoon to spread sauce evenly over chicken tenders.
Copyright © 2017 American Heart Association, Healthy For GoodTM, heart.org/healthyforgood
Like the Recipe? It and Many Others are Available in the Cookbook Below:Sodium Smart Recipe Magazine Copyright © 2017 American Heart Association, Healthy For GoodTM, heart.org/healthyforgood
|Total Fat||3.0 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||1.0 g|
|Total Carbohydrate||61 g|
|Dietary Fiber||3 g|
2 starch, 2 other carbohydrate, 3 lean meat
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