INGREDIENTS
1 lb
chicken tenders or breasts cut into strips
1 tbsp
extra virgin olive oil
1 tbsp
balsamic vinegar
1 tbsp
dijon mustard
1 tbsp
dried basil
1 tsp
fine ground sea salt
1/2 tsp
lemon pepper
1/2 tsp
garlic powder
1/2 tsp
dried minced onion
2 cups
cherry tomatos
1/3 cup
pitted and diced medjool dates
1/2 cup
chicken broth
2
medium zucchini, spiralized