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
2 tsp sesame oil
3/4 tsp minced ginger
Nutiva Organic Avocado Oil to coat pan
Optional: green onion
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.