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Photo: Dera Burreson
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupschopped rhubarb, thawed if frozen1medium red bell pepper, diced½cupfinely chopped red onion1jalapeño pepper, seeded and minced¼cupchopped fresh cilantroZest and juice of 2 limes, divided3tablespoonsextra-virgin olive oil, divided2tablespoonshoney, divided½teaspoonsalt plus ⅛ teaspoon, divided½teaspoonground pepper, divided1poundchicken tenders¼cupcornstarch
Cook Mode(Keep screen awake)
Ingredients
2cupschopped rhubarb, thawed if frozen
1medium red bell pepper, diced
½cupfinely chopped red onion
1jalapeño pepper, seeded and minced
¼cupchopped fresh cilantro
Zest and juice of 2 limes, divided
3tablespoonsextra-virgin olive oil, divided
2tablespoonshoney, divided
½teaspoonsalt plus ⅛ teaspoon, divided
½teaspoonground pepper, divided
1poundchicken tenders
¼cupcornstarch
DirectionsMix rhubarb, bell pepper, onion, jalapeño and cilantro in a medium bowl. Stir in zest and juice of 1 lime, 1 tablespoon each oil and honey and ¼ teaspoon each salt and pepper. Set aside.Pat chicken dry and sprinkle with ¼ teaspoon salt. Toss the chicken with cornstarch in a large bowl until well coated.Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, flipping occasionally, until lightly browned and an instant-read thermometer inserted in the thickest part registers 165°F, 4 to 8 minutes.Combine the zest and juice of the remaining lime and the remaining 1 tablespoon honey in a small bowl. Add to the pan and cook, turning the chicken to coat, until it’s glazed, about 1 minute. Sprinkle with the remaining ⅛ teaspoon salt and ¼ teaspoon pepper. Serve with the rhubarb salsa.Originally appeared: EatingWell Magazine, March 2021
Directions
Mix rhubarb, bell pepper, onion, jalapeño and cilantro in a medium bowl. Stir in zest and juice of 1 lime, 1 tablespoon each oil and honey and ¼ teaspoon each salt and pepper. Set aside.Pat chicken dry and sprinkle with ¼ teaspoon salt. Toss the chicken with cornstarch in a large bowl until well coated.Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, flipping occasionally, until lightly browned and an instant-read thermometer inserted in the thickest part registers 165°F, 4 to 8 minutes.Combine the zest and juice of the remaining lime and the remaining 1 tablespoon honey in a small bowl. Add to the pan and cook, turning the chicken to coat, until it’s glazed, about 1 minute. Sprinkle with the remaining ⅛ teaspoon salt and ¼ teaspoon pepper. Serve with the rhubarb salsa.
Mix rhubarb, bell pepper, onion, jalapeño and cilantro in a medium bowl. Stir in zest and juice of 1 lime, 1 tablespoon each oil and honey and ¼ teaspoon each salt and pepper. Set aside.
Pat chicken dry and sprinkle with ¼ teaspoon salt. Toss the chicken with cornstarch in a large bowl until well coated.
Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, flipping occasionally, until lightly browned and an instant-read thermometer inserted in the thickest part registers 165°F, 4 to 8 minutes.
Combine the zest and juice of the remaining lime and the remaining 1 tablespoon honey in a small bowl. Add to the pan and cook, turning the chicken to coat, until it’s glazed, about 1 minute. Sprinkle with the remaining ⅛ teaspoon salt and ¼ teaspoon pepper. Serve with the rhubarb salsa.
Originally appeared: EatingWell Magazine, March 2021
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Nutrition Facts(per serving)335Calories14gFat26gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
