![Picture](/uploads/6/4/9/8/6498986/2680183.jpg?229)
Serves 4
21 Day Fix per serving:
1 red, 1 green
If serving over brown rice or quinoa
Ingredients:
1 lb of chicken tenderloins (4 red)
½ tsp. salt
¼ tsp pepper
½ tsp onion powder
½ tsp garlic powder
1 T. dried parsley
1 tsp. dried oregano
1 tsp. dried basil
1/4 cup sliced onion
1 T. minced garlic
2 T. cornstarch dissolved in 2 T. water
1/2 cup unsweetened almond milk
1/2 cup chicken broth, low sodium
1/4 cup Greek yogurt
Asparagus, 1 bunch, chopped
2 pints cherry tomatoes
Spray crock pot with cooking spray (unless you are using liner).
Place chicken tenderloins at the bottom of the crock pot.
In small bowl combine spices.
Sprinkle over top of chicken tenderloins.
Add onions and minced garlic.
In a small bowl, mix together cornstarch with unsweetened almond milk and chicken broth.
Pour over chicken.
Cover and cook on high for 2-3 hours or on low for 4-5 hours, (or until chicken is cooked through, and sauce begins to thicken slightly).
Add asparagus and tomatoes and cover, cooking another 30 minutes on high.
Turn off heat and stir in Greek yogurt just before serving.