Recipe for Paleo Tex-Mex Chicken Tenders
Ingredients:
1 lb. chicken tenders
1 14-oz. can crushed tomatoes
2 medium tomatoes, seeded and diced
1 medium yellow onion, diced
1 medium red bell pepper, diced
2-3 fresh garlic cloves, minced
1 tbsp. extra virgin olive oil
½ cup chicken broth, preferably organic
2 tsp. ground cumin
1 tsp. chili powder
1½ tsp. smoked paprika
1 tsp. dried oregano
Sea salt and black pepper
Optional Toppings:
Avocado, diced
Pickled jalapenos and red onion
Directions:
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. Stir 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, oregano, and cook. Stir 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 10-12 minutes.
5. Transfer to a serving dish and top with diced avocado or pickled jalapenos and red onion, if desired. Serve immediately with cauliflower rice or your favorite side dish.
Additional Info:
Prep time: 15 minutes
Cook time: 25-30 minutes
Serves: 4
This healthy and economical entrée features plenty of fresh vegetables, rather than large amounts of more expensive meat. Enjoy this Tex-Mex chicken tenders dish on its own or served over a bed of cauliflower rice to absorb the delicious, rich sauce.
What’s more, the flavor is even better the next day. So consider making a double batch for a quick and healthy lunch the following day.
Give this Paleo Tex-Mex Chicken Tenders entree a try and enjoy a hearty and tasty meal!
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