This recipe is part of the Weeknight Dinners menu for next week. The three other dishes on the menu include crispy chicken tenders with honey mustard dipping sauce and a green salad, a roasted cauliflower quesadilla with lime crema, and a chickpea and cauliflower bowl with lemony yogurt. Crispy chicken tenders are used twice this week and the cauliflower is repurposed to reduce cooking time and food waste. There’s still time to join the cooking club if you’d like access to this upcoming menu (and all previous menus). You’ll also get a batch cook guide so you can prep ahead and a shopping list so you can get in and out of the store in no time. What are you waiting for? Join the cooking club now!

INGREDIENTS 

FOR THE CHICKEN

• 3 oz chicken tenders

• 1/4 cup panko bread crumbs

• 1/2 tsp extra virgin olive oil

• kosher salt

• pepper

FOR THE SALAD

• 3/4 cup cooked brown rice (1/4 cup dry)

• 1 cup red cabbage, thinly sliced

• 1/4 cup fennel, thinly sliced

• 1/4 cup carrot, cut into ribbons

• 1 Tbsp red onion, thinly sliced

• 1/2 jalapeño, seeds removed and thinly sliced

• 1 Tbsp green onion, thinly sliced

• 2 Tbsp cilantro, stems removed and coarsely chopped

• 1/2 tsp sesame seeds

FOR THE DRESSING

• 1/2 Tbsp honey

• 1 tsp sesame oil

• 1 tsp extra virgin olive oil

• 1 Tbsp rice wine vinegar

• 1 tsp soy sauce, reduced-sodium

INSTRUCTIONS 

Make brown rice according to package directions if you don’t have any pre-cooked.

TO MAKE THE CRISPY CHICKEN

Preheat the oven to 450° F. Line a baking sheet with parchment paper or a silpat or spray lightly with olive oil or avocado spray.

Combine breadcrumbs with a pinch or two of salt and pepper. Lightly brush the chicken with olive oil, then dip the chicken into the breadcrumb mixture, flipping it over and lightly pressing it into the mixture to ensure it’s evenly coated. Place on a baking sheet and bake for 20 minutes or until the chicken reaches an internal temperature of 165° F on an instant-read thermometer or is no longer pink in the center, flipping once halfway through.

TO MAKE THE DRESSING

Meanwhile, whisk together the honey, sesame oil, olive oil, rice wine vinegar, and soy sauce in a large bowl.

TO ASSEMBLE THE SALAD

Add all salad ingredients to the dressing bowl except for 1 Tbsp of cilantro and sesame seeds; toss well to evenly coat.

Cut the cooked crispy chicken into bite-size pieces. Garnish the salad with the chicken, sesame seeds, and remaining cilantro.

Notes

Use tamari or liquid / coconut aminos to make GF.

Mint, chives, and / or Thai basil can be used here as well.

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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.