This one can be a real treat! Chicken seasoned with a Bourbon/Brown Sugar spice and marinated in garlic and Balsamic vinegar for a few hours. The dressing is home-made all the way, and accounts for less than 40 calories per serving. The meal, with 1 1/2 'servings' of Chicken Tenderloins, is under 250 calories.
Makes 2 servings, approx. 240 calories, 6 WW points.
Ingredients:
Dressing:
- 1/2 cup fat-free Greek yogurt
- 1/4 cup Organic Honey
- 1/4 cup Dijon Mustard (I use Grey Poupon)
- 2 Tbsp lemon juice
- 1 tsp Mezzeta Creamy Style Horseradish
Marinade:
- 2 Tbsp McCormick's Bourbon and Brown Sugar seasing blend
- 1 Tbsp minced garlic
- 1 Tbsp Balsamic Vinegar (use flavoried if you like)
Salad:
- 1 1/2 cups chopped baby spinach
- 1 1/2 cups chopped Romaine lettuce
- 1/4 cup chopped Green Bell Pepper
- 1/4 cup chopped Baby Bell Pepper
- 1/4 cup chopped Hungarian Pepper (this has a bite, so beware!)
- 1/8 cup sliced/chopped Red Onion
- 1/2 Beefsteak Tomato, sliced thin
- 1/2 Golden Jubilee Tomato, sliced thin
- 2 Tbsp Chef Paul Prudhomme's 'Chicken Magic' seasoning
- 2 tsp your favorite EVO
Marinating Directions:
- Place 6 chicken tenderloins (9 oz. total weight) in a dish
- Coat the tenderloins with the Bourbon/Brown Sugar seasoning
- Put the coated chicken in a 1 Qt. Zip Lock (or other suitable container)
- Mix the minced garlic and balsamic and pour over the chicken
- Marinate 3+ hours in the fridge
Salad Preparation:
- Put vegetables (excluding tomatoes) and Chef Prudhomme's seasoning in a bowl
- Add 2 Tbsp of the Honey Mustard dressing
- Toss to coat the veggies, then spoon onto plates
Chicken Cooking:
- Pour EVO into a medium/large skillet and heat to 275 degrees
- Place chicken tenderloins in the skillet
- Cook at 275 degrees for 10 minutes, turning at the 1/2 way point
- Turn temp down to 160 degrees and simmer
Final Preparation:
- Add tomato slices to on top of the salads, distributing as desired
- Remove chicken from the skillet and place atop the salads
- 'Drizzle' 1 Tbsp of Honey Mustard dressing on each salad
Salt and Pepper to taste and serve!
Makes 2 servings, approx. 240 calories, 6 WW points.
Ingredients:
Dressing:
- 1/2 cup fat-free Greek yogurt
- 1/4 cup Organic Honey
- 1/4 cup Dijon Mustard (I use Grey Poupon)
- 2 Tbsp lemon juice
- 1 tsp Mezzeta Creamy Style Horseradish
Marinade:
- 2 Tbsp McCormick's Bourbon and Brown Sugar seasing blend
- 1 Tbsp minced garlic
- 1 Tbsp Balsamic Vinegar (use flavoried if you like)
Salad:
- 1 1/2 cups chopped baby spinach
- 1 1/2 cups chopped Romaine lettuce
- 1/4 cup chopped Green Bell Pepper
- 1/4 cup chopped Baby Bell Pepper
- 1/4 cup chopped Hungarian Pepper (this has a bite, so beware!)
- 1/8 cup sliced/chopped Red Onion
- 1/2 Beefsteak Tomato, sliced thin
- 1/2 Golden Jubilee Tomato, sliced thin
- 2 Tbsp Chef Paul Prudhomme's 'Chicken Magic' seasoning
- 2 tsp your favorite EVO
Marinating Directions:
- Place 6 chicken tenderloins (9 oz. total weight) in a dish
- Coat the tenderloins with the Bourbon/Brown Sugar seasoning
- Put the coated chicken in a 1 Qt. Zip Lock (or other suitable container)
- Mix the minced garlic and balsamic and pour over the chicken
- Marinate 3+ hours in the fridge
Salad Preparation:
- Put vegetables (excluding tomatoes) and Chef Prudhomme's seasoning in a bowl
- Add 2 Tbsp of the Honey Mustard dressing
- Toss to coat the veggies, then spoon onto plates
Chicken Cooking:
- Pour EVO into a medium/large skillet and heat to 275 degrees
- Place chicken tenderloins in the skillet
- Cook at 275 degrees for 10 minutes, turning at the 1/2 way point
- Turn temp down to 160 degrees and simmer
Final Preparation:
- Add tomato slices to on top of the salads, distributing as desired
- Remove chicken from the skillet and place atop the salads
- 'Drizzle' 1 Tbsp of Honey Mustard dressing on each salad
Salt and Pepper to taste and serve!