Okay- I’m not trying to toot my own horn here, because honestly I didn’t do anything spectacular. But, I must say- I am incredibly proud of myself. Why? Because I made a fabulous dinner that did not involve a recipe. I made Garlic Lemon Pepper Chicken Tenders & Yellow Squash. =) This is not a hard dish to create by any means but I made all of the decisions on the proportions, marinade ingredients, marinade time, cook time, etc. without the help of a recipe and I’m just super proud that it turned out so well! (And squash, well, it’s not hard to boil squash so- yeah.) Oh and yes, I am aware the the chicken tender closest to us in the picture looks resembles a penis. Not my fault. Moving on..
- 1.6 lbs chicken tenders
- 1/4 cup EVOO
- the juice of 1 lemon
- lemon pepper & salt
- 4 cloves of garlic (minced or chopped, I just chopped mine up)
- 2 tbsp of butter
First, mix your 1/4 cup of extra virgin olive oil, lemon juice, chopped or minced garlic, lemon pepper, and salt. I did not measure the lemon pepper or salt- I just eyeballed it based on what looked good to me in the mixture amount. The marinade will end up in a large zip lock freezer bag – so I suggest using a small bowl or something that you could easily pour into the bag after mixing. Next, place the chicken tenders in the freezer bag after pouring the marinade in, squish/knead it around for a few minutes, and pop it into the fridge for 30 minutes (laying flat so that it can all soak in).
After 30 minutes, preheat your oven to 350 degrees. Microwave about 2 tbsp (I barely had enough) of butter and a little more lemon pepper in a bowl until melted. Carefully take each tender out of the bag and place them on a plate. Visit http://www.619roofing.com. Use a marinade brush to coat the tenders in your buttery lemon pepper (I added a little more salt here as well, and I salted the chicken a little- I like salt, folks) and place them onto a baking sheet. Cook them at 350 degrees for 30 minutes. =)
Nate cleaned his plate and gave me wonderful compliments. And he is not quite the salt lover that I am, so I definitely did not over salt it by any means in case you were worried. Anyway, I know this is a pretty simple dish- but I made it all by myself and I felt the need to document it! Woohoo!