parmesan chicken tenders (+5 ways to serve them!)

these easy parmesan chicken tenders can be prepped over the weekend then eaten in different ways all week long!

These chicken tenders are so ridiculously easy to make and are so versatile that you can serve them up different ways every night of the week! They also work well as part of a packed lunch (see my post on that here)!

Chad and I worked together to make these Saturday night after Owen went to bed so that they would be prepped and ready for eating the rest of the weekend and into the week. It took us all of 20 minutes to do and now we have easy lunch and dinner options for the next several days (recipe for these at the end of the post)!

As we made them, I kept thinking of all the great ways we could serve them up. Since I’m often asked for multiple meals using one ingredient, I figured it made sense to do a post on it!

So here are 5 easy meals you can make using these chicken tenders!

PESTO CHICKEN & VEGGIE PASTA

Pesto Chicken & Veggie Pasta

Prep: 5 minutes Cook Time: 10 minutes Serves: 2 (you may have leftover pasta)

Ingredients:

• 4 parmesan chicken tenders (recipe at the end of this post)
• 1 lb whole wheat penne pasta
• 1/4 – 1/3 cup pesto
• 1/2 cup cherry tomatoes, halved
• 1 medium zucchini, quartered
• 1/2 cup diced fresh mozzarella
• Olive oil
• Salt & pepper, to taste

Directions:

1. Cook pasta according to package instructions.
2. While the pasta cooks, place a drizzle of olive oil in a pan over medium low heat and add tomatoes & zucchini. Sauté until just tender (about 5-7 minutes).
3. Drain pasta then return to the pot. Add sautéed vegetables and pesto to the pot and stir to combine.
4. Plate then top with salt, pepper and fresh mozzarella

STRAWBERRY CHICKEN SALAD

Strawberry Chicken Salad

Prep: 5 minutes Cook Time: 0 minutes Serves: 2

Ingredients:

• 1 cup farro, cooked
• 4 cups mixed greens
• 1 cup strawberries, halved
• 1/2 cup feta cheese
• 4 tablespoons almonds
• 1/4 cup thinly diced red onion
• 2-4 parmesan chicken tenders (recipe at the end of this post)
• Olive oil and balsamic to dress
• Salt and pepper, to taste
• Olive oil and balsamic glaze

Directions:

1. Combine all ingredients into a bowl, toss to combine. Top with salt and pepper then drizzle with olive oil and balsamic glaze.

CHICKEN FINGERS & FRENCH FRIES

Chicken Fingers & French Fries

Prep: 0 minutes Cook Time: 25 minutes (less if you prep the broccoli beforehand!) Serves: 2

Ingredients:

• 4-6 parmesan chicken tenders (recipe at the end of this post)
• 1 cup roasted broccoli (recipe here)
• 1/2 bag sweet potato french fries (or you can slice up one large sweet potato and make your own)

Directions:

1. Cook french fries according to package instructions (if making your own, follow instructions in this post).
2. While french fries cook, prepare broccoli according to directions in this post, if you haven’t already prepped.
3. Serve roasted broccoli and cooked french fries with chicken tenders.

CHICKEN PARMIGIANA

Chicken Parmigiana

Prep: 10 minutes Cook Time: 10 minutes Serves: 2

Ingredients:

• 4 parmesan chicken tenders (recipe at the end of this post)
• 4 slices fresh mozzarella cheese
• 1/2 box whole wheat angel hair
• Fresh parmesan cheese
• Side salad (mixed greens, cucumbers, tomatoes, carrots, onions – whatever you like!) with favorite dressing
• Marinara sauce

Directions:

1. Cook pasta according to package instructions.
2. While pasta cooks, preheat oven to 425 degrees F and line a baking sheet with parchment paper.
3. Spoon 1-2 tablespoons of marinara on each piece of chicken then top with slice of fresh mozzarella. Place in the oven and cook just until cheese is melted and beginning to brown (about 3-4 minutes).
4. While chicken bakes, pull together side salad.
5. Serve with side salad and pasta topped with marinara sauce and freshly shaved parmesan

CAPRESE CHICKEN

Caprese Chicken

Prep: 10 minutes Cook Time: 5 minutes Serves: 2

Ingredients:

• 4 parmesan chicken tenders (recipe at the end of this post)
• 4-8 tablespoons pesto
• 4 slices fresh mozzarella cheese
• 1/2 cup diced cherry tomatoes
• Balsamic glaze
• Side salad (mixed greens, cucumbers, tomatoes, carrots, onions – whatever you like!) with favorite dressing

Directions:

1. Spoon 1-2 tablespoons pesto onto each piece of chicken then top with slice of fresh mozzarella. Place in the oven and cook just until cheese is melted and beginning to brown (about 3-4 minutes).
2. While chicken bakes, pull together side salad.
3. Pull out chicken, top with diced tomatoes & a drizzle of balsamic glaze. Serve chicken with side salad.

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