Tiras de pollo al horno de Ayesha Curry con ensalada de repollo arcoíris de mango
Ingredientes
CHICKEN TENDERS
- 1 pound boneless skinless chicken tenders
- 2/3 cups parmesan cheese, grated
- 1 tablespoon Dijon mustard
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1 1/2 to 2 cups panko breadcrumbs
- 1/2 cup mayonnaise
- 1/2 teaspoon parsley, finely chopped
- 1/4 teaspoon garlic powder
- salt and pepper, to taste
Slaw
- 1 mango, peeled and julienned
- 1 red bell pepper, deseeded and julienned
- 1/2 lime, juiced
- 1 tablespoons maple syrup
- 1/2 purple cabbage, shredded
- 2 large carrots, peeled and julienned
- 2 tablespoons rice vinegar
- Salt and pepper, to taste
Los resultados mostrarán los 20 minoristas más cercanos al código postal o ciudad ingresados. Para obtener los resultados más cercanos a tu ubicación, te recomendamos usar tu código postal.
INSTRUCCIONES
- Preheat oven to 400 degrees F.
- Add panko and parmesan into a shallow dish, stir and set aside.
- In a bowl, add mayonnaise, Dijon mustard, parsley, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Take chicken tenders and coat them into the wet mixture before gently rolling into panko and parmesan mixture, making sure that the entire chicken tender is coated well.
- Place chicken tenders on prepared baking dish (a wire rack baking pan is best.)
- Cook in a preheated oven for 15 to 20 minutes or until cooked through.
- In a large bowl, add shredded cabbage, bell pepper, mango, and carrots.
- In a small bowl, add lime, vinegar, syrup, salt, and pepper.
- Whisk to combine.
- Drizzle the lime mixture over the slaw and toss to coat.
Categorías: Almuerzo y Cena
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