Baked Chicken Tenderloins!

Today’s lunch is some baked chicken tenderloins!

Here are the ingredients!

· 1 carton ( 11. 2 ounces) of the original nutpods

· 1/ 4 cup of Daiya dairy free crème cheese

· 1 cup of Kiss My Keto breadcrumbs

· 14 ounces of boneless skinless chicken tenderloins

· ¼ cup of fresh chopped mushrooms

· 3 cloves of peeled and finely chopped garlic

· 1 tablespoon of Lemon Pepper seasoning- from Spice and Tea Merchants

· 12 ounces of frozen green peas

Since the chicken was frozen, I left it in the plastic container and placed it in the sink full of water. I let it sit there for about an hour to help thaw.

Once it was thawed, I placed them all in a small glass casserole dish and placed the mushrooms and peas around them and poured in the nutpods. I peeled and chopped the garlic and sprinkled it over the chicken. I sprinkled the lemon pepper seasoning all over the chicken and spread the crème cheese all over the chicken and sprinkled them on all sides with the breadcrumbs.

I baked them at 450 for 30 minutes and let them stand for about 10 minutes before serving. I did not make an extra side for this.