My first experience using Wildtree seasoning and trying out
one of their recipes was a success.
(Hubby tested and approved). The
recipe was pretty simple. It will “cost
you” 6 if you are tracking. The
following recipe is modified from the Wildtree website. It will definitely be a repeat in our
house. Bonus – it takes one dish and
leftovers are great stuffed in a pita.
Gather the goods:1 lemon, 1 tbsp olive oil, 1 small red onion
cut into thick rings, 1/3 cup pitted kalamata olives, 1 pound raw chicken
tenderloins, 1 tsp Greek seasoning , salt and pepper to taste, ¼ cup
hummus 2 plum tomatoes cut into large
chunks, 2 tsp citrus flavored balsamic vinegar (optional)
Now we're cookin': Preheat oven to 450°. Spray the bottom of a baking dish with
nonstick spray. Zest the lemon. Combine and toss lemon zest, olive oil, red
onion, and kalamata olives. Season
chicken tenders with 1 tsp of Greek seasoning (I used Wildtree Opa!). Add salt and pepper if you’d like. Place seasoned tenderloins on top of mixture
in the baking dish. Spread the hummus
over the top of the tenderloins. (I used
Tribe’s Mediterranean flavored hummus).
Slice the zested lemon in half and squeeze each half over the entire
dish. Don’t forget to catch those
seeds! Nestle the squeezed lemon halves
into the pan, cut side down. Bake
uncovered for 15 minutes. Remove pan
from oven. Add the tomatoes to the
baking dish. Optional: Drizzle with 2
tsp citrus infused Balsamic vinegar (I used Wildtree Orange Balsamic). Return to oven for another 10-15 minutes or
until chicken is fully cooked. Serves 4,
6 WW points per serving. I placed a
serving over shredded lettuce with a half serving of Feta for an additional 1
point. Leftovers would go great in a
pita for lunch.
Why I love it: one dish, low points, low carb, and easy to
modify!
Your turn: Snap a pic and share your version! #tammytastes
No comments:
Post a Comment