Yesterday a special friend came to dinner. Wanting to spend time visiting instead of cooking, I thought of this roasted dinner with plenty of vegetables, frozen chicken tenderloins that were already in the freezer, and potatoes, which are always on hand.
This roasted chicken dinner turned out really good! The roasted beets with the cranberry sauce were a nice touch and the chicken was very moist. I used frozen chicken tenderloins that went into the oven frozen. I found out that they take the same time to cook as potatoes, winter squash, beets, carrots, etc. so they are a great choice for another roasted dinner - where I throw everything in the oven for 45-60 minutes and have a wonderful meal with no attended cooking time when it is done. Here are the ingredients:
- 8 frozen chicken tenderloins (about 12 ounces)
- 1 cup mushrooms + 1 tsp olive oil
- 4 beets, unpeeled + a little water
- 1 bag cranberries + 1/2 cup sugar + 1/2 cup water
- 4 small baking potatoes (Yukon Gold), rinsed
- 1 pound broccoli
- 6 cups butter lettuce, arrugula + olive oil + lemon
- Turn oven on to 375F.
- Place frozen chicken tenderloins (or boneless skinless frozen chicken breasts) into a casserole dish and cover with foil. Place them in the oven.
- Place the potatoes on a rack in the oven.
- Place the beets in a casserole dish in the oven.
- Place the cranberries, sugar and water in a casserole or glass bowl and cover and place those in the oven.
- Prepare the broccoli and salad and refrigerate until ready to serve. Slice the mushrooms.
- Bake everything in the oven for 50-60 minutes. The chicken should be firm and white in the center. The potatoes and beets should be fork tender.
- When the roasted dinner is done you can microwave the broccoli and set the salad on the table.
- Cut the beets in quarters (you may need to microwave them for a few more minutes if they are not soft enough).
- Cut the potatoes in quarters.
- Saute the mushrooms in olive oil and pour over the chicken tenders.
- Serve as pictured above - the chicken is served with mushrooms on top, the potatoes are quartered and they stand on end. The cranberries top the beets. The broccoli is steamed at the last minute and served on the side.
This recipe serves about 4 people. Use 2 tenderloins per person.
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Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.