Chicken Tenders with Spicy Rice and Red Peppers
Crispy, golden-brown chicken tenders paired with a zesty bed of spicy rice and vibrant sautéed red peppers make this dish a true weeknight winner. With a perfect balance of bold flavors and textures, this recipe features oven-baked chicken tenders coated in a seasoned breadcrumb crust, ensuring a healthier yet satisfying crunch. The rice, infused with garlic, onion, crushed chili flakes, and aromatic chicken stock, adds a fiery kick, while the red bell peppers bring a sweet and smoky contrast. Ready in just 50 minutes and packed with protein and flavor, "Chicken Tenders with Spicy Rice and Red Peppers" is an easy, family-friendly dinner that impresses with every bite. Serve with a sprinkle of fresh parsley for a pop of color and freshness. Perfect for fans of crispy chicken and bold, spicy combinations!
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Recipe Information
Ingredients
- 500 g Chicken tenders
- 100 g All-purpose flour
- 2 large Eggs
- 150 g Breadcrumbs
- 2 tsp Paprika
- 1 tsp Garlic powder
- 1.5 tsp Salt
- 1 tsp Black pepper
- 4 tbsp Vegetable oil
- 1 cup Rice
- 2 cups Chicken stock
- 2 medium Red bell peppers
- 1 medium Onion
- 2 cloves Garlic cloves
- 1 tsp Crushed red chili flakes
- 2 tbsp Olive oil
- 2 tbsp Fresh parsley
Instructions
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Set up a breading station with three bowls: one with flour, paprika, garlic powder, 1 tsp salt, and 0.5 tsp black pepper; the second with beaten eggs; and the third with breadcrumbs.
Dip each chicken tender into the flour mixture, then into the eggs, and finally coat thoroughly in breadcrumbs. Place them on the prepared baking sheet.
Drizzle the chicken tenders with vegetable oil and bake for 15-20 minutes, or until golden brown and cooked through, flipping halfway.
While the chicken bakes, rinse the rice under cold water until the water runs clear. In a medium pot, heat olive oil over medium heat.
Add minced garlic and diced onion to the pot. Sauté for 2-3 minutes until fragrant and translucent.
Add the rice, crushed red chili flakes, and 0.5 tsp salt to the pot. Stir to coat the rice in the oil and spices.
Pour in the chicken stock, bring to a boil, then reduce heat to low. Cover and cook for 15-18 minutes, or until the rice is tender and liquid is absorbed.
While the rice cooks, slice the red bell peppers into thin strips. In a large skillet, heat 1 tbsp of olive oil over medium-high heat.
Sauté the red peppers with a pinch of salt for 5-7 minutes, stirring occasionally, until slightly softened and slightly charred.
Fluff the cooked rice with a fork and mix in fresh chopped parsley.
To serve, place a portion of spicy rice on each plate, top with sautéed red peppers, and arrange baked chicken tenders on the side. Enjoy!
Nutrition Facts
Calories |
3843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.6 g | 251% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 36.4 g | ||
| Cholesterol | 665 mg | 222% | |
| Sodium | 9755 mg | 424% | |
| Total Carbohydrate | 352.1 g | 128% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 32.0 g | ||
| Protein | 181.6 g | 363% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 373 mg | 29% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 2558 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
