Sometimes, with a little extra foresight and planning, I can make a recipe like this and set myself and the kids up for the whole week.
No lie.
Value package of chicken.
Your favorite assorted seasonings.
Twenty minutes.
Lunch and dinners for the week.
Boom.
Once the chicken is cooked, I store it in a sealed container in the refrigerator and work with it all week.
Shred it and make homemade chicken salad (one of Nick’s favorite lunches). Just add teeny bit of mayo, salt, pepper, and mix.
Slice some bite size pieces and include with steamed vegetables and fresh fruit for an easy dinner (or lunch for the kids, this is one of Madeline’s favorites).
Dice it up and include as a topping for your favorite salad.
Make a quick stir-fry with it, adding some brown rice, roasted vegetables, and a little bit of soy sauce.
Chop up and include in some eay-to-make quesadillas for a busy weeknight meal.
Cut into bite size pieces and add to cooked noodles or rice and broth for a quick chicken noodle soup.
Slice it up and put on hard rolls with sharp Cheddar, avocado, and sliced ripe tomatoes for a delicious sandwich.
I often pop a tray of the tenders into the oven while I’m making something else dinner, since it needs no babysitting.
While the possibilities of what you can do with the cooked chicken tenders are endless, so is the seasoning that you can use on it. I usually break up the tray into three sections and do a few types. Something perhaps more spicy for me. One section with garlic and lemon pepper. One with chopped fresh herbs. Heck, even good old salt and pepper will do here as well.
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