This is a sponsored conversation written by me on behalf of Tyson Foods, Inc. The opinions and text are all mine. #TysonBlackenedChickenStrip #CollectiveBias
My “available” time for dinner-making waxes and wanes. I especially notice feeling more hurried from the fall back-to-school season, through the holidays, and straight into year end. Today I’m sharing my 30-minute recipe for Tyson® Blackened Chicken Strips with Butternut-Coconut Quinoa – it’s convenient, creative and definitely reduces that dinner-time crunch!
I’ve used Tyson® Blackened Chicken Strips in this quick and easy dinner solution. These unbreaded, fully-cooked, frozen strips have been the hero in many last-minute dinner creations. Read on to learn more about and get the recipe.
Pin this 30-minute meal inspo for later!
Blackened Chicken with Butternut-Coconut Quinoa is a flavorful meal with all the elements I like on my plate – a lean protein, a whole grain (or something similar) and fresh seasonal vegetables. The entire meal comes together in about 30 minutes to serve family-style and is also beautifully suited to meal-prepping. I like to portion out servings into individual containers to take for a post-gym or stuck-at-my-desk lunch – it can be reheated, but is also good cold!
I was thrilled to find the Tyson® Blackened Chicken Strips when I was cruising down the freezer aisle at my HEB. Click here to get a digital coupon for $1.25 off 1 from 9/15 – 10/15. They are NOT breaded, which means fewer calories, more protein and less fat per serving than a traditional chicken strip. They are made simply with 100% wholesome ingredients and use chicken raised with no antibiotics ever – the bag says, “Minimally processed. No artificial ingredients.” Yay for that.
These pre-cooked Blackened Chicken Strips are so convenient and fast. I can grab a bag from the freezer, microwave for a couple minutes, and toss on a salad or sandwich. The Blackened Chicken Po’boy recipe on the bag’s back is my teenage son’s favorite to make himself, that’s a total mom win! However, I like the slightly crispy texture of these non-breaded strips after they bake in a regular oven – that takes about 18 to 22 minutes, which is about exactly how long it takes to make quinoa! That little light bulb moment inspired to make my Blackened Chicken with Butternut-Coconut Quinoa!
While the quinoa cooks up on the stove top, the Blackened Chicken Strips heat up in the oven. Butternut squash is chopped and roasted in the oven at the same time! When the buzzer goes off, all this goodness gets tossed together (with a little spinach for some “green”) and then dressed with an easy sauce made from coconut milk, stone ground mustard, and maple syrup. A sprinkle of chopped dates makes this quick and easy chicken recipe even more memorable!
I’ve put the leftover chicken and quinoa in meal-prep containers with extra veggies, for a no-brainer lunch tomorrow.
Even if you don’t try this 30-minute chicken recipe, do yourself a favor and try a bag of these flavorful Tyson® Blackened Chicken Strips – I found mine at HEB (coupon). #TysonBlackenedChickenStrip
Do you have any great ways to use these Blackened Chicken Strips or have a signature 30-minute meal? Share your ideas in the comments, I’d love the inspo! – XOXO, Jennifer
A quick, easy and balanced dinner or prep-ahead lunch using pre-cooked, blackened chicken strips.
- 1 20- ounce package Tyson® Blackened Chicken Strips located on freezer aisle
- 1 cup dry quinoa
- 2 cups water
- 1 cup chicken broth
- 2 cups chopped butternut squash
- 1 tablespoon olive oil
- Salt & pepper
- 2 cups packed fresh, chopped baby spinach
- 8 ounces canned coconut milk
- 2 tablespoons real maple syrup
- 2 tablespoons stone-ground mustard
- 1 teaspoon red pepper flakes
- ¼ teaspoon salt
- 7 Medjool dates pitted and chopped
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Pre-heat oven to 375 F degrees.
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Rinse and drain dry quinoa to remove bitterness. Add quinoa, water and chicken broth to 2-qt. pot and bring to boil. Reduce heat, add pot lid, and let simmer for about 15 to 18 more minutes until all water is absorbed. Remove from heat, fluff with fork.
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Arrange frozen chicken strips on baking sheet and heat for 18 to 22 minutes.
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Toss chopped butternut squash in olive oil and season with salt & pepper. Place in single layer on a separate baking sheet and bake in oven alongside chicken for 18 to 22 minutes, or until tender and lightly browned.
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In mason jar, shake together coconut milk, maple syrup, stone-ground mustard, red pepper flakes and salt until well combined. Set aside.
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Add cooked quinoa to large bowl, add spinach, roasted butternut squash and heated chicken cut into bite-sized pieces (or can leave in strips and “top” on recipe). Toss together with coconut dressing made in earlier step.
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Plate (or put in meal prep containers) and sprinkle with chopped Medjool dates.