1-1 1/4 pound chicken tenders

Snow peas (about 3/4 cup) 

Sliced carrots (1-2 carrots) 

Cooked quinoa (for meal prep) 

1/2 tsp salt

1/4 tsp pepper 

1/3 cup Coconut Secret  Coconut Aminos 

1/4 cup Coconut Secret Teriyaki Coconut Aminos 

2 tsp sesame oil

3/4 tsp minced ginger 

Nutiva Organic Avocado Oil to coat pan 

Optional: green onion 


  1. Preheat oven to 400 degrees. In a small bowl, combine coconut amino‘s, teriyaki sauce, sesame, oil, and ginger. Mix the marinade well. 


    In a medium bowl, coat the chicken tenders with sea salt, pepper, and marinade. 

    Using a pastry brush, coat a sheet pan with avocado oil. Place chicken tenders, snow peas, and carrots onto the sheet pan. With the same pastry brush, brush a small amount of the marinade onto the snow peas and carrots. At this point, you can sprinkle additional salt and pepper onto the vegetables if you would like. 


    Reserve any remaining marinade for once the chicken is finished cooking. 


    Bake on 400 for 12-15 minutes until the chicken reaches an internal temperature of 165 degrees. 


    Into meal prep containers, place cooked quinoa, chicken tenders, and vegetables. You may keep this in the refrigerator for up to four days.


We use cookies to ensure that we give you the best experience on our website. If you continue, we will assume that you understand this. Learn more