Chicken tender delight

Chicken second courses

Every once in a while I'll pick up some boneless, skinless chicken breast that has already been pre-cut into tenders. They thaw quick, cook even quicker, and prepared correctly, are still juicy and tender; if you don't have the tender cut on hand, just cut up any boneless, skinless breast into thin strips! I wanted to create something fresh and light - not like your typical breaded and fried chicken tenders. You could probably play around with herbs and spices used, as well as what you serve these with - we served them on top of quinoa and added cumin-carrots, sweet pepper and a green onion to the broiling sheet; and then added a pineapple-cucumber salad for acidity. They'd go well with any kind of rice, Asian-style noodle, perhaps even some fresh naan to make sandwiches with?