Gluten Free Breaded Chicken Breast Chunks with Seasonal Vegetable Medley & Asian Slaw
Seasonal Vegetable Medley
- 1 medium yellow squash, sliced thin
- 8 ounces asparagus spears, cut into 2 inch pieces
- 4 Tablespoons Olive Oil
- Salt
- Pepper
- ½ cup cherry tomatoes, sliced in half
Hearty and healthy gluten-free breaded chicken paired with two amazing sides.
Makes 2 servings.
Chef’s Note: Feel free to substitute vegetables to your taste or for the season.
Ingredients
- 2 Servings of CHEF’S CRAFT® Gluten Free Breaded Chicken Breast Chunks
Asian Slaw
- 2 cups Napa Cabbage, chopped
- ½ cup carrots, thinly sliced
- ¼ cup red onion, thinly sliced
- 2 Tablespoons fresh dill, chopped
- 2 Tablespoons sugar
- ¼ cup rice wine vinegar
- 2 Tablespoons salad oil
Seasonal Vegetable Medley
- 1 medium yellow squash, sliced thin
- 8 ounces asparagus spears, cut into 2 inch pieces
- 4 Tablespoons Olive Oil
- Salt
- Pepper
- ½ cup cherry tomatoes, sliced in half
Directions
Combine all ingredients for the slaw in a large bowl and toss gently.
Set slaw aside and chill at least 30 minutes prior to serving.
While the slaw is chilling, prepare the CHEF’S CRAFT® Gluten Free Breaded Chicken Breast Chunks using the package directions.
Prepare the vegetable medley by adding olive oil to a large skillet over medium high heat.
Add vegetables (except tomatoes) and sauté for two or minutes.
Season with salt and pepper to taste.
Add tomatoes.
Divide the slaw, vegetable medley and chicken into two portions and enjoy!