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Paleo Tex-Mex Chicken Tenders

Real Momma
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Entree
Servings 4


  • 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
  • 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


  • 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!