Have you ever cooked a dish where the flavor is even better the next day? Enter this recipe for Tex-Mex chicken tenders. The flavor is even better the next day, so consider making a double batch for a quick and healthy lunch the following day.  It can be enjoyed on its own or served over a bed of cauliflower rice to absorb the delicious, rich sauce. Or if you’re all about that carb life, then enjoy these tenders over rice.

 

Tex-Mex Chicken Tenders
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Course: Dinner
Cuisine: Mexican
Ingredients
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 2 medium tomatoes, seeded and diced
  • 2-3 fresh garlic cloves, minced
  • 1 lb chicken tenders
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 1/2 tsp smoked paprika
  • 1 tsp 14-oz. can crushed tomatoes ½ c
  • 1/2 cup chicken broth, preferably organic
  • Sea salt and black pepper, to taste
Additional optional ingredients
  • avocado, diced
  • Pickled jalapenos and red onion, to serve
Instructions
  1. Heat the olive oil in a large, non-stick sauté pan over medium-high heat. Add the onion, pepper, tomatoes, and garlic and cook, stirring occasionally, until the veggies are tender, around 4-5 minutes.

  2. Add the chicken tenders and season with salt and black pepper, to taste. Cook until the chicken develops a bit of color on each side, around 6-7 minutes. 

  3. Add the cumin, chili powder, smoked paprika, and oregano and cook, stirring occasionally, until everything is well coated and the spices are fragrant, around 2-3 minutes.

  4. Pour in the crushed tomatoes and chicken stock. Reduce heat to medium and cover with a lid. Cook until the chicken is fully cooked through and no longer pink in the middle, around 10 to 12 minutes.
  5. Transfer to a serving dish and top with diced avocado or pickled jalapenos and red onion, if desired, and serve immediately with cauliflower rice or your favorite side dish. 

 Hope you enjoy!

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