Light and lemony chicken served over a bed of delicious lemon pasta with walnuts and broccoli on the side. This dish is simply perfect for this time of year.
With my new meal plan, Monday night is set aside for light chicken and/or pasta or fish. One of our absolute favorites in this category is a lemony chicken and pasta with Parmesan and walnuts.
It’s so good that we’ve been eating it every week!
Lemony Chicken and Pasta
- 1 box of (gluten free) pasta
- 7 chicken tenders, cubed
- 3-4 lemons, juiced
- 1/4 cup olive oil
- 1/2 cup walnuts
- Parmesan (to taste)
- Salt, pepper, dried parsley (optional, to taste)
- Cook pasta, drain, and set aside.
- Use 2 Tbls olive oil to coat the bottom of a large pan.
- Lay chicken tenders in single layer in pan, sprinkle with salt, pepper, and pour half the lemon juice on top.
- Cook over medium heat, flipping when chicken begins to turn white. Cook until chicken is fully cooked.
- Add walnuts to the chicken.
- Add pasta, 2 Tbls olive oil, and rest of lemon juice. Stir well and heat until it’s all warmed.
- Season with pepper, dried parsley, and Parmesan cheese.
- Serve with a side of steamed broccoli, and enjoy!
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When I was growing up, we’d always have Chinese food with my grandparents. We’d order several meals and everyone would dig in. Since going gluten-free those days are now (somewhat) over.
Though we’ve found some incredible Chinese restaurants and I’ve made my own versions of several dishes, chicken fingers just seemed like such an impossible and daunting task. How could you get that perfect breading at home? And gluten-free? Forget it.
This past week we found some duck sauce in the supermarket. It inspired me.
I decided to be brave and go out on a limb, and boy am I glad I did! This comes so close to the Chinese chicken fingers I used to eat as a child and to think of how easy it is! If only I had known sooner I could have been enjoying these for a long time. But I have them now, and that’s better than before. 🙂 Now you too can enjoy these perfectly crispy chicken tenders at home. No more Chinese food nights passing the fluffy breaded chicken fingers, now I can enjoy them just like everyone else, and you can too! Even if you’re not gluten-free, I’m sure this would work just as well with regular flour.
It also pairs perfectly with fried rice.
Chinese Chicken Fingers
- About 8 chicken tenders cut in quarters (half each direction)
- 1 egg, beaten
- 1/4 cup all purpose gluten free flour
- 1/4 cup corn starch
- 1/4 cup water (give or take a little depending on batter)
- 1/2-1 teaspoon gluten-free baking powder (I used half, but my ap flour had some in already)
- Sprinkle salt and pepper
- Oil for frying
- Preheat oil in deep fryer or cast iron skillet.
- Combine flour, corn starch, baking powder, salt, and pepper in a gallon sized bag.
- Add in the beaten egg. Mix my scrunching the bag.
- Add the water a little at a time, mixing it in, until the batter is pasty.
- Drop the chicken into the bag and slosh around until coated.
- Fry tenders in 1-2 inches of heated oil* in a cast iron pan, giving them enough room to not touch each other. Flip when underside is golden.
- Cook until golden on all sides and chicken is cooked through (165 degrees F).
- Serve with duck sauce and fried rice and enjoy!
*Be careful! With even just a few splatters that oil can BURN!
If you like this recipe, follow along on Facebook. 🙂
The combination of coconut and mango gives this chicken a light, summery feel and it’s just perfect for those warmer months or those times when you want to capture that summertime feeling in the middle of winter. To make it even better, it’s a quick, simple and easy meal to throw together. Enjoy!
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