Chicken Tenderloins (1kg)

Pick up from our store in Rockdale. We will have your order ready for you within the hour if you order before 2pm.

Here are some recipe ideas for cooking sliced chicken breast.

Chicken Tenderloin Skewers with Herbed Yogurt Sauce

Ingredients:

1 pound of chicken tenderloins

1/4 cup of olive oil

2 tablespoons of lemon juice

1 teaspoon of dried herbs (oregano, basil, thyme)

2 cloves of garlic, minced

Salt and pepper, to taste

1 cup of Greek yogurt

2 tablespoons of minced fresh herbs (parsley, dill, mint)

Instructions:

In a large bowl, mix together the olive oil, lemon juice, dried herbs, garlic, salt, and pepper.

Add the chicken tenderloins to the bowl and marinate for 30 minutes.

Preheat the grill to high heat.

Skewer the marinated chicken tenderloins.

Grill the chicken skewers for 4-5 minutes on each side, or until cooked through.

In a small bowl, mix together the Greek yogurt, fresh herbs, and lemon juice.

Serve the grilled chicken skewers with the herbed yogurt sauce on the side. Enjoy!

Chicken Tenderloin and Vegetable Foil Packets

Ingredients:

1 pound of chicken tenderloins, cut into bite-sized pieces

1 red bell pepper, cut into bite-sized pieces

1 yellow onion, cut into bite-sized pieces

1 cup of cherry tomatoes

2 tablespoons of olive oil

Salt and pepper, to taste

Aluminium foil

Instructions:

Preheat the grill or oven to 375°F (190°C).

Cut up the chicken tenderloins, bell pepper, onion, and cherry tomatoes into bite-sized pieces.

Place the chicken and vegetables on a large piece of aluminium foil.

Drizzle with olive oil and season with salt and pepper.

Fold the aluminium foil into a packet, making sure to seal the edges tightly.

Grill or bake the foil packets for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

Serve the chicken tenderloin and vegetable foil packets hot. Enjoy!

Chicken Tenderloin Alfredo with Fettuccine

Ingredients:

1 pound of chicken tenderloins, cooked and sliced

8 ounces of fettuccine

1/2 cup of unsalted butter

1 cup of heavy cream

1/2 cup of grated parmesan cheese

2 cloves of garlic, minced

Salt and pepper, to taste

Fresh parsley, for garnish

Instructions:

Cook the fettuccine according to package instructions and set aside.

In a large saucepan, melt the butter over medium heat.

Whisk in the heavy cream, parmesan cheese, and minced garlic.

Cook for 5-7 minutes, or until the sauce has thickened.

Stir in the cooked and sliced chicken tenderloins and heat through.

Serve the chicken tenderloin alfredo over the cooked fettuccine.

Garnish with fresh parsley and enjoy!