1/4 cup mayonnaise
1 tablespoon Garlic Galore Seasoning
1 cup breadcrumbs
1 pound carrots, sliced
1 tablespoon Roasted Garlic Grapeseed Oil
1 1/2 teaspoons Rancher Rub, divided
1 teaspoon Garlic Galore Seasoning
1/2 cup Agave BBQ Sauce
Preheat oven to 400°F. Grease a sheet pan. Mix together mayonnaise and 1 tablespoon Garlic Galore Seasoning. Coat each chicken tenderloin in the mayo mixture and then coat in breadcrumbs. Place on the prepared sheet pan.
Toss carrots and broccoli with Roasted Garlic Grapeseed Oil and 1/2 teaspoon Rancher Rub. Spread on a second sheet pan. Bake chicken and vegetables for 25 minutes or until vegetables are tender and chicken is cooked through: 165°F. (Optional: broil chicken for 3-5 minutes to brown if desired).
Meanwhile, peel potatoes, and cut into 1-inch cubes. Add to a saucepan and cover with water. Bring to a boil over medium heat. Cook for 10- 15 minutes or until tender. Drain potatoes. Mash potatoes with butter, heavy cream, remaining 1 teaspoon Rancher Rub, and remaining 1 teaspoon Garlic Galore Seasoning.
Chop cooked chicken tenders.
Divide mashed potatoes between 6 bowls. Top with cheddar cheese, cooked chicken, and veggies. Drizzle with Agave BBQ Sauce.
Calories 560 , Fat 29 grams, Saturated Fat 12 grams, Carbs 43 grams, Fiber 5 grams, Sugar 12 grams, Protein 35 grams, Cholesterol 130 milligrams, Sodium 840 milligrams
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