MY PAN ROASTED CHICKEN TENDERS WITH STEWED RAIMBOW CARROTS!

Such a delicious and healthy dish. The bonus? Takes no time to make and you can use the broth from the veggies for a soup appetizer, after you drain the veggies. Serve this broth in a small cute cup.
 
Category:  Entrée 
Approx. Prep and Cook Time:    35 Minutes
Approximate Cost:    $11.46 or $5.73 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free     
Servings: 2+
 
Ingredients
1 lb. Perdue chicken tenders ($5.21
½ or ½ lb. bag of rainbow carrots ($1.50)
2 celery stalks, clean and cut in 1” size (.10)
5 Cuban Oregano leaves, chopped (.10)
2 c. of chicken or beef broth to soften the veggies ($1.25)
2 tsp. Angie’s Dry Seasonings (.30)
1 ½ tbsp. Angie’s Basting Olive Oil (.50)
1 bag of Seeds of Change Brown and Red Rice (Optional) ($2.50)
 
Directions
Clean, pat dry and season the tenders with my dry seasonings and basting olive oil. Refrigerate
In a pot with all the chicken or beef broth, add the veggies to cook in med-heat until tender.
When the veggies are done, sauté the chicken tenders over med heat until golden brown.
Microwave the rice bag, drain the veggies from the broth and start plating your meal. Boom!
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil