Wow your family with this easy baked cornmeal chicken and greens recipe. It’s healthy, quick to make and your kids will love them.
The chicken tenders are lightly dusted with the cornmeal mixture and you can top this with Parmesan cheese.
I don’t talk about work much with this blog, but let me tell you – I have never been more invigorated, challenged or valued than I am right now (at least that’s how I feel).
But as great as work has been, it’s been a challenge to get dinner on the table lately. There are nights where pizza is on the menu – nothing wrong with that! – or it’s fast food.
To make this Baked Cornmeal Chicken and Greens recipe:
Heat the oven to 350 degrees. Season the chicken tenders with salt and pepper. In a shallow bowl, mix together the panko and cornmeal and all the spices. In another shallow bowl, whisk together the egg, mustard, minced garlic, and lemon zest.
Dip each of the tenders into the egg mixture, and immediately dip them into the cornmeal mixture and coat completely. Place each tender on a cookie sheet. Repeat with the remaining tenders.
Place the tenders in the oven and cook about 18-20 minutes or until the chicken is cooked through.
In a small bowl, whisk the Dijon mustard, lemon juice, olive oil and salt and pepper together. Heat a non-stick skillet over medium heat. Add the baby spinach and drizzle the dressing over the greens. Cook until the spinach begins to wilt (about 10 minutes). Serve immediately with 2 tenders.
Baked Cornmeal Chicken and Greens
Ingredients
Cornmeal Chicken:
- 1 pound chicken tenders
- 1 cup panko breadcrumbs
- 1/2 cup cornmeal
- 1 large egg
- 1 Tablespoon minced garlic
- 1 Tablespoon Dijon mustard
- 1 teaspoon paprika
- 1 Tablespoon lemon zest
- 1 teaspoon garlic salt
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 1/4 cup Parmesan cheese grated
Greens:
- 1 bag baby spinach
- 1 Tablespoon Dijon mustard
- 1 large lemon juiced
- 1/8 cup olive oil
Instructions
Chicken Tenders:
- Heat the oven to 350 degrees.
- Season the chicken tenders with salt and pepper. In a shallow bowl, mix together the panko and cornmeal and all the spices. In another shallow bowl, whisk together the egg, mustard, minced garlic, and lemon zest.
- Dip each of the tenders into the egg mixture, and immediately dip them into the cornmeal mixture and coat completely. Place each tender on a cookie sheet. Repeat with the remaining tenders.
- Place the tenders in the oven and cook about 18-20 minutes or until the chicken is cooked through.
Greens:
- In a small bowl, whisk the Dijon mustard, lemon juice, olive oil and salt and pepper together. Heat a non-stick skillet over medium heat. Add the baby spinach and drizzle the dressing over the greens. Cook until the spinach begins to wilt (about 10 minutes). Serve immediately with 2 tenders.
Thank you so much! I’m so glad your family loved it.
This chicken was delicious. My family of 6 ate 2 strips, and spinach and they all absolutely loved it! Will definitely be making this again! 🙂