Chicken Tenders and Roasted Veggie Quinoa

Chicken Tenders and Roasted Veggie Quinoa

Chicken and breading:

2 lbs of chicken tenderloins (or chicken breasts cut into tenderloins)

2 eggs whipped in a bowl

1/4 cup of flour

1/4 parm cheese

1 cup of crushed Frosted Flakes

Veggies:

1 ear of corn sliced off the cob

1 delicata squash (or 2 pieces of yellow or green squash)

1 green pepper (seeded and chopped)

1/2 yellow onion chopped

1 large tomato chopped

Quinoa- 2 cups prepared to the specifications on the box with salt and pepper

Preheat the oven to 400 degrees. Take the eggs and whip with a fork in a bowl. Then crush the Frosted Flakes in a plastic ziploc bag. Then empty into a bowl with flour and parm cheese. Take the chicken tenderloins and dredge in the egg then into the Frosted Flake mixture and lay on a 9x13 greased cookie sheet.

Set the chicken aside and cut the corn off the cob, chop the onion and pepper and add all three to a large cookie sheet on one end of the sheet. Then cut the delicata squash in half and core out the seeds. The lay on the other end of the cookie sheet and drizzle olive oil over the squash along with salt n pepper.

Put the cookie sheet with the chicken and the cookie sheet with the veggies in the oven and bake for 20 min or until the chicken is 180 degrees.

While the veggies and chicken are cooking.. take 1 quinoa in a medium saucepan and add 2 cups of water. Then bring the mixture to a boil. Once boiling add salt and pepper to the boiling water/quinoa mix. Cover and lower heat to a simmer for 15 min. Then once cooked remove from heat.

Once the quinoa is done take the veggies out of the oven and add to the quinoa. Then chop tomato up and add to the pot of quinoa and veggies.

Take the chicken out and plate it along with the veggie quinoa and ENJOY!!