sesame encrusted chicken tenders with rice and honey ginger carrots

Like all of my recipes, this is one I easily modified to make gluten free. The original recipe calls for panko which I substituted for just regular gluten free breadcrumbs that I made from throwing a few slices of Udi's whole grain bread into the food processor. I decided the end result tasted just as delicious even sans panko.

My husband said this recipe was in his top five favorite recipes ever and that made me happy because it is just so easy and quick to make.

Here's how you make the main dish:
- 18 oz chicken tenderloins
- salt and pepper to taste
- 2 tsp sesame oil (Sun Luck makes a gluten free option)
- 2 tsp low sodium soy sauce (San-J makes a gluten free option)
- 6 tbsp toasted sesame seeds
- 1/2 tsp course salt
- 4 tbsp panko or gluten free breadcrumbs
- olive oil spray

1. Preheat oven to 425°. Spray a baking sheet with non-stick oil spray.
2. Combine the sesame oil and soy sauce in a bowl, and the sesame seeds, salt and panko or gluten free breadcrumbs in another.
3. Place chicken in the bowl with the oil and soy sauce, then into the sesame seed mixture to coat well. Place on the baking sheet; lightly spray the top of the chicken with oil spray and bake 8 - 10 minutes. Turn over and cook another 4 - 5 minutes longer or until cooked through.

For the carrots, I simply boiled some frozen baby carrots and after draining them, tossed them with 1/2 teaspoon minced ginger, 1/8 teaspoon garlic powder and a drizzle of clover honey (add the honey while they're still piping hot so it melts!).

Oh, and for anyone wondering...yes, today was void of car rides.