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Southwest Baked Chicken Tenderloins recipe

  • Author: Megan

Ingredients

Scale

    • 1.5 lbs (about 680g) chicken tenderloins

    • 2 tablespoons olive oil

    • 1 tablespoon chili powder

    • 2 teaspoons ground cumin

    • 1.5 teaspoons smoked paprika (highly recommended, but sweet paprika can be substituted)

    • 1 teaspoon garlic powder

    • 1 teaspoon onion powder

    • 1/2 teaspoon dried oregano (preferably Mexican oregano)

    • 1/2 teaspoon fine sea salt (or to taste)

    • 1/4 teaspoon black pepper (or to taste)

    • Optional: 1/8 – 1/4 teaspoon cayenne pepper for extra heat

    • Optional for garnish: Fresh cilantro, lime wedges

Instructions

    1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it. This prevents sticking and makes cleanup a breeze.

    1. Pat Dry the Chicken: Remove the chicken tenderloins from their packaging and pat them thoroughly dry with paper towels. This is a crucial step! Removing excess moisture helps the spices adhere better and allows the chicken to develop a nice crust rather than steam. If your tenderloins have the white tendon attached, you can remove it if desired, but it’s not strictly necessary as it softens during cooking.

    1. Combine the Spices: In a small bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper (if using). Whisk them together until well blended. This ensures an even distribution of flavor.

    1. Coat the Chicken: Place the dried chicken tenderloins in a medium-sized bowl or a large resealable plastic bag. Drizzle the olive oil over the chicken and toss to coat evenly. Then, sprinkle the spice mixture over the chicken. Toss again (or seal the bag and shake) until each tenderloin is thoroughly and evenly coated with the spices. Ensure every nook and cranny gets some love!

    1. Arrange on Baking Sheet: Arrange the seasoned chicken tenderloins in a single layer on the prepared baking sheet. Make sure they are not overcrowded; if necessary, use two baking sheets. Overcrowding will cause the chicken to steam instead of bake, preventing that desirable golden-brown exterior.

    1. Bake to Perfection: Place the baking sheet in the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer inserted into the thickest part of a tenderloin. Cooking time can vary slightly depending on the thickness of your tenderloins and your oven’s calibration.

    1. Rest Before Serving: Once cooked, remove the chicken from the oven and let it rest on the baking sheet for 5-10 minutes before serving or slicing. This allows the juices to redistribute throughout the meat, resulting in more tender and flavorful chicken. Tenting loosely with foil during this resting period can help keep them warm.

    1. Garnish and Serve: If desired, garnish with freshly chopped cilantro and serve with lime wedges for squeezing over the chicken. The fresh acidity of the lime beautifully complements the warm spices.

Nutrition

  • Serving Size: one normal portion
  • Calories: 250-300

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Find it online: https://biteblessin.com/southwest-baked-chicken-tenderloins-recipe/