Chicken Tenders Rice And Mushroom Veg Recipes To Try Today

Welcome to a deliciously comforting and nutritious meal idea that combines the crispy goodness of chicken tenders with the earthy flavors of mushrooms and the wholesome satisfaction of rice. This recipe is perfect for busy weeknights or casual weekend dinners when you crave something filling yet easy to make.

The pairing of tender, golden chicken strips with sautéed mushrooms and vibrant vegetables served over fluffy rice creates a harmonious balance of textures and flavors that the whole family will love.

Not only is this dish packed with protein and fiber, but it also offers a great way to sneak in some veggies with mushrooms, bell peppers, and snap peas adding freshness and color. Whether you’re a seasoned cook or just starting out, this recipe is straightforward and adaptable, allowing you to customize it with your favorite veggies or spices.

Let’s dive into the details and get cooking!

Why You’ll Love This Recipe

This chicken tenders, rice, and mushroom vegetable recipe is a crowd-pleaser because it’s:

• Quick and easy: Ready in under 40 minutes, ideal for busy schedules.
• Balanced and nutritious: Combines lean protein, fiber-rich rice, and antioxidant-packed vegetables.
• Flavorful: A mix of herbs, garlic, and sautéed mushrooms adds depth without overpowering.
• Versatile: Easily customize with different vegetables or sauces to suit your taste.
• Perfect for meal prep: Great for leftovers or packed lunches.

Ingredients

• For the chicken tenders:
• 1 lb boneless, skinless chicken tenders
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• For the rice and vegetables:
• 1 cup long-grain white rice (or brown rice for a healthier option)
• 2 cups low-sodium chicken broth or water
• 8 oz cremini or white mushrooms, sliced
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon butter or olive oil
• 1 teaspoon dried thyme or fresh if available
• Salt and pepper, to taste

Equipment

• Large skillet or frying pan
• Medium saucepan with lid
• Cutting board and sharp knife
• Measuring cups and spoons
• Mixing bowls
• Wooden spoon or spatula

Instructions

1. Prepare the rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of chicken broth (or water) to a boil. Add the rice, reduce heat to low, cover, and simmer for 18 minutes (or 40 minutes for brown rice) until tender and liquid is absorbed. Remove from heat and let stand covered.
2. Season the chicken: In a bowl, toss the chicken tenders with smoked paprika, garlic powder, salt, and pepper ensuring each piece is evenly coated.
3. Cook the chicken tenders: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken tenders and cook for 3-4 minutes on each side until golden brown and cooked through. Remove from pan and set aside.
4. Sauté the vegetables: In the same skillet, add 1 tablespoon butter or olive oil. Sauté the diced onion for 2-3 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
5. Add mushrooms and bell pepper: Toss in the sliced mushrooms and red bell pepper slices. Cook for 5-6 minutes until the mushrooms release their juices and the peppers soften slightly.
6. Incorporate snap peas and thyme: Add snap peas and sprinkle thyme over the vegetables. Stir and cook for another 2 minutes until snap peas are bright green and crisp-tender.
7. Combine rice and vegetables: Fluff the cooked rice with a fork and add it to the skillet with the vegetables. Drizzle soy sauce or tamari over the mixture and stir well to combine. Adjust seasoning with salt and pepper as needed.
8. Serve: Plate the rice and vegetable mixture, top with the crispy chicken tenders, and garnish with fresh herbs if desired.

Tips & Variations

For extra flavor, marinate the chicken tenders in a mixture of soy sauce, garlic, and lemon juice for at least 30 minutes before cooking.

Try swapping the mushrooms for shiitake or portobello for a meatier texture.

Add a splash of white wine when sautéing the mushrooms to deepen the flavor.

Use quinoa or cauliflower rice instead of traditional rice for a low-carb option.

Feel free to incorporate other vegetables like zucchini, carrots, or broccoli for more variety.

Nutrition Facts

Serving Suggestions

This hearty dish pairs wonderfully with a light, crisp salad such as a simple mixed greens salad with a lemon vinaigrette. You could also serve it alongside roasted root vegetables or steamed green beans for added nutrition.

If you want to elevate the meal, a creamy dipping sauce made from Greek yogurt, garlic, and fresh herbs complements the chicken tenders beautifully. Alternatively, try a side of warm garlic bread or naan to soak up any remaining sauce and flavors.

Conclusion

This chicken tenders rice and mushroom vegetable recipe is a fantastic way to create a balanced and flavorful meal that’s both satisfying and nourishing. Its simplicity and adaptability make it an excellent choice for cooks of all levels, while the combination of crispy chicken and savory veggies over fluffy rice ensures it never gets boring.

Give this recipe a try and enjoy a wholesome dinner that’s perfect for family dinners or meal prep. For more inspiring dishes, check out our Pcos Chicken Recipes, or try out the comforting Bariatric Meatloaf Recipe.

Don’t miss the tangy twist in the Pickled Cherry Pepper Recipe to add some zing to your culinary adventures!

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