Black Pepper and Herb Seasoned Chicken Breast Strips and vegetables tossed with crushed parsley vinaigrette, served over an ancient grain mix and finished with toasted pine nuts. You can also try it with Rotisserie Seasoned Chicken Breast Strips.
Roasted Vegetable Rotisserie Chicken Grain Bowl
- Total Fat26 g
- Cholesterol50 mg
- Sodium410 mg
- Total Carbohydrate33 g
- Protein22 g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
10 to 11 ounces Black Pepper Herb Seasoned Chicken Breast Strips (approximately half a package)
1/2 cup rough chopped parsley
1/2 cup prepared oil & vinegar dressing
2 cups diced zucchini
1 cup halved cherry tomatoes
1/4 cup garlic cloves, chopped
1/2 cup diced red onion
2 cups cooked whole grain mix or quinoa
1/4 cup toasted pine nuts
- Preheat oven at 425°F.
- Combine the parsley and dressing in a mixing bowl. Use the back of a spoon to crush the parsley into the dressing releasing the herbs aromas. Toss the zucchini, cherry tomatoes, garlic and onion in the dressing mixture.
- Lay out the chicken strips on one half of a lined baking pan and spread out the vegetables on the other half. Cook for 20-25 minutes.
- Use a heatproof spatula and remove the chicken, vegetables and dressing from the pan and place in a mixing bowl. Add the cooked grains and pine nuts to the bowl with the chicken and vegetables and gently toss. Serve hot.