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.
- 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
- avocado, diced
- Pickled jalapenos and red onion, to serve
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.
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.
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.
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.
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!