Name: Black Pepper Rubbed Chicken Fingers, Sweet Potato Tater Tots, Grilled Corn on the Cobb, Watermelon, Cucumber Water
Prep time: 25 min
Cook time: 30 min
Ingredients: 1/2 Cucumber (thinly sliced); 24 oz Water; Ice cubes (optional); 12 oz Sweet potato tater tots (frozen); Ketchup (low sodium); 1/2 cup Greek yogurt (plain); 2 TBSP Milk; 1 TBSP Lemon juice; 1/2 tsp Dried dill; 1/2 tsp Dried parsley; 1/4 tsp Garlic powder; 1/4 tsp Onion powder; 1/8 tsp Black pepper; 12 oz Chicken breast boneless skinless (cut into ½-inch-wide strips); 2 tsp Extra-virgin olive oil; Black pepper; 1/2 tsp Garlic powder; 1/2 tsp Smoked paprika; 1/2 tsp Onion powder; 2 ears Corn on the cob (husks and silk removed); 1 tsp Extra-virgin olive oil; Black pepper (to taste); 2 slices Watermelon (or diced)

Black Pepper Rubbed Chicken Fingers, Sweet Potato Tater Tots, Grilled Corn on the Cobb, Watermelon, Cucumber Water

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Prep Time: 25

Cook Time: 30

Servings:

Calories: 392kcal

Ingredients

Cucumber Water

1/2 Cucumber thinly sliced
24 oz Water
Ice cubes optional

Sweet Potato Tater Tots

12 oz Sweet potato tater tots frozen
Ketchup low sodium

Greek Yogurt Ranch

1/2 cup Greek yogurt plain
2 TBSP Milk
1 TBSP Lemon juice
1/2 tsp Dried dill
1/2 tsp Dried parsley
1/4 tsp Garlic powder
1/4 tsp Onion powder
1/8 tsp Black pepper

Black Pepper Rub Chicken Fingers

12 oz Chicken breast boneless skinless cut into ½-inch-wide strips
2 tsp Extra-virgin olive oil
Black pepper
1/2 tsp Garlic powder
1/2 tsp Smoked paprika
1/2 tsp Onion powder

Grilled Corn

2 ears Corn on the cob husks and silk removed
1 tsp Extra-virgin olive oil
Black pepper to taste

Watermelon

2 slices Watermelon or diced

US Customary - Metric

Instructions

Prepare the ingredients as instructed.
Combine the sliced cucumber and water in a pitcher. Refrigerate while preparing the meal. Add ice just before serving, if desired.
Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
Place the sweet potato tater tots in a single layer on the baking sheet. Bake according to the package directions.
Whisk together the Greek yogurt, milk, lemon juice, dill, parsley, garlic powder, onion powder, and black pepper. Refrigerate until ready to serve.
In a bowl, combine the chicken strips, olive oil, black pepper, garlic powder, smoked paprika, and onion powder. Toss until the chicken is evenly coated.
Heat a grill or grill pan over medium-high heat. Grill the corn on all sides until tender and lightly charred. Rub with olive oil and season with black pepper.
Heat oil in a skillet over medium heat. Cook the chicken strips on both sides until browned and the internal temperature reaches 165°F (74°C).
Serve the chicken fingers with Greek yogurt ranch, sweet potato tater tots with ketchup, grilled corn, watermelon and cucumber water over ice, if desired.

Nutrition