1/2of ared onion, peeled and cut into 1 inch pieces
1poundchicken tenders(you can also use chicken breasts, cut into strips the size of tenders)
1tbspolive oil
14ouncesbrown rice noodles
salt/pepper to taste
Ingredients For Peanut Sauce
5tbspcoconut aminos, dividedor low sodium soy sauce: Note that soy sauce contains gluten, so only use coconut aminos if you are gluten free
3tbsppeanut butter, divided
1 1/2tspginger paste, divided
3/4tspgarlic chili paste/sauce, divided
1tbspsesame oil
Instructions
Pre-heat the oven to 420 degrees F.
Place the broccoli, cherry tomatoes, red onion and baby carrots on a large foil sheet lined baking sheet. Drizzle with olive oil and season with salt and pepper.
In a bowl, mix together the coconut aminos, peanut butter, ginger paste, garlic chili paste and sesame oil. Whisk until it is fully combined, then divide the mixture in half and place in two different bowls.
Add the chicken tenders to one of the bowls and toss to coat. Place the tenders on the foil lined baking sheet with the veggies.
Bake for 15 minutes, then flip everything before baking for about another 15 minutes. The internal temperature of the chicken should be 165 degrees F.
While the chicken and vegetables are baking, bring a pot of water to a boil and follow the instructions on the box to make the rice noodles. Drain when done.
When the chicken is done baking, remove it from the oven along with the vegetables. Chop the chicken into bite sized pieces and toss the chicken and the vegetables into the bowl with the rice noodles. Pour the remaining sauce over the top and toss to coat. Serve immediately and enjoy!
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