Seared chicken tenders with garlic and vegetables

This is an ooooold recipe. I just started realizing the wonders of herbs at this point. Before this recipe I had never marinated my meats in anything but soy sauce and salt. Both the thyme and rosemary in this recipe work really well with the chicken and vegetables and is a great dish for a busy night or even just for one.

Aaaah, I’m currently sitting by the beach, thinking and blogging about food. How much better can it get! Let’s also not mention that I’m awaiting the time till I can sit down and enjoy one of the best chicken soups I have ever had! Sorry, sometimes it’s hard not sharing things. I mean it is a blog after all. Anyways, back to the recipe…

I like using chicken tenders because they cook very quickly and it’s almost already portioned out for you. About 2 chicken tenders is enough for one person. It’s also very easy to get the flavor from the marinade incorporated into the chicken without it having to take about 2-3 hours like a chicken breast.

I also added baking soda to the marinade as that help sit stay moist and juicy when it cooks.


Seared chicken tenders with garlic and vegetables


Marinade (30 minutes-1 hour):

  • 5 chicken tenders, scored
  • 1/4 tsp baking soda
  • •about 1/2 tbsp. Salt
  • 2-3 pinches rosemary
  • 2-3 pinches thyme


  • 1/2 red onion diced
  • Brussels sprouts, 2-3 handfuls, cut in halves or quarters
  • 1 potato dived into 1/4 inch pieces or whichever you prefer
  • 2 carrots roughly chopped
  • 2-3 shallots and garlic, thinly sliced
  • 1 bell pepper diced
  • rosemary (to taste)
  • thyme (to taste)
  • 2 zucchini diced
  • olive oil
  • chicken broth


  1.  heat some oil in a pan and cook shallots and garlic until brown, then add in chicken cooking on high till brown about 3-4 minutes per side
  2. add in potatoes along with 2 tbsp. Chicken broth and cover for about 2 minutes
  3. reduced heat to medium high and add in the rest of the vegetables and cook covered for about 15-20 minutes or so sprinkling with some salt, thyme and rosemary, along with 2-3 tbsp. chicken broth to get some liquids to help break down the vegetables
  4. check after 15 minutes and see if your vegetables are tender, if not add a little more time till they are
  5. sprinkle some more salt if necessary as well as a few cracks of pepper
  6. turn off heat and serve hot