Ingredients:
- 2 boneless chicken tenderloins (raw, chopped into 1 inch pieces)
- 8-10 fresh baby bella mushrooms ( lightly wiped clean & quartered or cut into 6ths)
- 1 Tbsp teriyaki sauce (I used one that was 25 calories per Tbsp)
- 1/3 can of turkey broth
- 1 teaspoon dried oregano
Directions:
- Line an 8 by 8 pan with non stick aluminum foil.
- Place chicken and mushrooms in pan.
- Drizzle teriyaki sauce over all.
- Pour turkey broth over all. (Essentially this semi-washes some of the teriyaki sauce away and to the bottom of the pan.
- Sprinkle with oregano.
- Bake in a 425 degrees over for 20 minutes.
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