How to Video
Southwest Chicken Tenders
These southwest chicken tenders are sure to please all the eaters in your house. They are full of flavor but not spicy.
Ingredients
- 1/3 cup avocado oil (sub: olive oil)
- 1/3 cup apple cider vinegar (sub: white vinegar; Gluten-Free: Make sure your vinegar is gluten-free.)
- 1 tablespoon fresh cilantro (chopped; sub: fresh parsley)
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds raw chicken breast tenders (12 tenders; approximately 1 1/2 - 1 3/4 pounds)
- Optional: a pinch of red pepper flakes or cayenne pepper to add a little heat
Instructions
- Prep: Combine all ingredients except the chicken in a large zip top bag, seal, and shake/massage the bag to combine the marinade. Then, add in the chicken tenders, seal, and shake/massage again.
- Marinate: Place bag in a dish and set in the refrigerator. Let chicken marinate for 2 to 24 hours, occasionally turning the bag to evenly distribute the marinade. Do not marinate longer than this.
- Cook: Cook the chicken tenders using one of the following two methods. Chicken is done when you cut into it and there is no more pink or it registers 165°F internally.- Grill: Grill chicken tenders over medium-high heat for about 4 minutes per side.- Bake: Preheat oven to 425°F. Bake on a sheet pan for about 15 minutes, flipping half way through.
- Enjoy these warm on their own or serve on a wrap, burritos bowl, salad, nachos, or with Southwest Ranch Sauce.
Freezer Instructions
Freeze For Later: Follow Step 1. Seal and freeze.
Prepare From Frozen: Thaw. Cook the chicken according to Step 3.
Notes/Tips
How to Know If Chicken Is Done: Chicken is done when it reaches 165°F internal temperature. A digital meat thermometer is a must to help cook chicken perfectly! Another way to tell is if it has no more pink inside when you slice into the middle.
Ideas for Serving Southwest Chicken Tenders: Make Chicken Burrito Bowls, serve on our Mexican Chopped Salad, make Shredded Chicken Nachos (or tacos), or serve it over our Instant Pot Cilantro Lime Rice.
Nutrition
Serving: 3 tenders | Calories: 370 kcal (19%) | Carbohydrates: 3 g (1%) | Protein: 37 g (74%) | Fat: 23 g (35%) | Cholesterol: 109 mg (36%) | Sodium: 798 mg (35%) | Fiber: 1 g (4%) | Sugar: 0.2 g
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