These homemade baked pesto chicken tenders are the ideal weeknight meal because they only require four ingredients and a little amount of your time. These are baked instead of fried, which makes them a generally healthier option. Basil, along with other ingredients in pesto, provides several health benefits.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 beets
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- ½ (7.5 ounce) package smoked tofu, diced
- ½ apple, diced
- 1 (8 ounce) container plain yogurt
- 1 teaspoon prepared horseradish
- 1 teaspoon maple syrup
Instructions
- Place beets into a large pot, cover with cold, lightly salted water, and bring to a boil. Reduce heat, cover, and simmer until beets are soft and can easily be pierced with a fork, about 40 minutes. Drain and rinse under cold water. Peel and cut into cubes.
- Heat oil in a skillet over medium heat. Cook and stir smoked tofu until hot, 2 to 3 minutes. Combine tofu, beets, and apple in a bowl.
- Mix yogurt, horseradish, and maple syrup in a small bowl and season with salt and pepper. Pour over salad and mix well. Let stand until flavors combine, about 15 minutes.
- If you’re using soy yogurt, the salad is vegan.
Nutrition Facts
| Calories | 173 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 5 g |
| Protein | 10 g |
| Saturated Fat | 1 g |
| Sodium | 180 mg |
| Sugars | 15 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
loved this salad