Paleo Tex-Mex Chicken Tenders

This healthy wholesome entrée features chicken tenders and plenty of fresh vegetables, made with fresh ingredients.  It can be enjoyed on its own or served over a bed of cauliflower rice (to keep it paleo-friendly) to absorb the delicious, rich sauce.  Our cilantro lime rice also pairs greatly with these paleo tex-mex chicken tenders.

The flavor is even better the next day, so consider making a double batch for a quick, easy, and healthy lunch the following day.

Tex-Mex Chicken Tenders Recipe

Tex-Mex Chicken Tenders Ingredients:

• 1 T. 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 t. ground cumin
• 1 t. chili powder
• 1½ t. smoked paprika
• 1 t. dried oregano
• 1 14-oz. can crushed tomatoes
• ½ c. chicken broth, preferably organic
• Sea salt and black pepper, to taste
• Diced avocado, for serving
• Pickled jalapenos and red onion, to serve

Chicken Tenders 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, 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 about 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 pickled jalapenos and red onion, if desired. Serve immediately with cauliflower rice or your favorite side dish. Enjoy!

This quick and easy paleo tex-mex chicken tender recipe is ready in under an hour and will please everyone in the family!  To save on time you can prep the veggies when you get home from the store and have a batch of pickled jalapenos and red onions already made.

Paleo Tex-Mex Chicken Tenders

Real Momma

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Entree

Servings 4

Ingredients

  

• 1 T. 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 t. ground cumin
• 1 t. chili powder
• 1½ t. smoked paprika
• 1 t. dried oregano
• 1 14- oz. can crushed tomatoes
• ½ c. chicken broth preferably organic
• Sea salt and black pepper to taste
• Diced avocado for serving
• Pickled jalapenos and red onion to serve

Instructions

 

• 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 about 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 and pickled jalapenos and red onion, if desired. Serve immediately with cauliflower rice or your favorite side dish. Enjoy!