Southwest Baked Chicken Tenderloins
These tender, juicy chicken strips are marinated in a blend of vibrant spices that evoke the warmth of the Southwest, making them a delicious and easy option for dinner.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Chicken
- 1 pound chicken tenderloins Tenderloins are the most delicate part of the chicken breast, ensuring a juicy and tender outcome.
Marinade
- 2 tablespoons olive oil Adds moisture to the chicken and helps the spices adhere.
- 1 tablespoon chili powder Contributes warmth and a slight kick to the dish.
- 1 teaspoon ground cumin Adds a warm, earthy flavor.
- 1 teaspoon garlic powder Offers a subtle sweetness and depth to the flavor profile.
- 1 teaspoon onion powder Adds a savory note.
- 1 teaspoon smoked paprika Brings a rich, smoky flavor.
- 1/2 teaspoon cayenne pepper Optional, adjust according to spice tolerance.
Seasoning
- to taste salt Essential for enhancing flavors.
- to taste pepper Essential for enhancing flavors.
Garnish
- 1 bunch fresh cilantro Adds a pop of color and freshness.
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Whisk until well blended.
- Add the chicken tenderloins to the bowl with the marinade and coat thoroughly.
- Let the chicken marinate for at least 15 minutes.
- Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
- Arrange the marinated chicken tenderloins on the prepared baking sheet in a single layer.
- Bake the chicken for 20 to 25 minutes, or until the internal temperature reaches 165°F (75°C).
- Once cooked, let the chicken rest for 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
For a tangy twist, marinate the chicken in lime juice for an hour before adding spices. You can also experiment with different spice blends or add vegetables to the baking sheet for a one-pan meal.