Prime Creamy Parmesan Chicken Tenderloins with Basil Oven Roasted Vegetables

Ingredients

1 

Box MAPLE LEAF Prime™ Creamy Parmesan Chicken Tenderloins with Herb Alfredo Finishing Sauce

1 

Red pepper, sliced

1 

Green pepper, sliced

1 

Red onion, sliced

1 

Zucchini, sliced

2 

Cloves garlic, minced

1 cup (250mL) 

Cherry tomatoes

1 tbsp (15mL) 

Dried basil

2 tbsp (30mL) 

Olive oil

2 tbsp (30mL) 

Balsamic vinegar

1 tsp (5mL) 

Sea salt

2 tbsp (30mL) 

Chopped fresh basil leaves

¼ cup (50mL) 

Shaved Parmesan cheese

Directions

PREHEAT oven to 350°F (180°C).

COMBINE all ingredients except chicken, fresh basil and Parmesan cheese in a large bowl; toss to coat.

SPREAD veggies on a large parchment paper or aluminum foil lined baking sheet and bake for 10 minutes. Stir vegetables, continue to cook for a further 15 to minutes.

PLACE chicken on a separate parchment paper or aluminum foil lined baking sheet and bake for 20 minutes until chicken reaches an internal temperature of 165°F (74°C).

PLACE unopened finishing sauce packet in a bowl of boiling water, let sit for 5 minutes to heat. Meanwhile, transfer roasted vegetables to a platter and sprinkle with basil and Parmesan.

TOSS chicken in Herb Alfredo sauce and add to platter.

ADD A SIDE: Cook rice and serve with chicken and vegetables.