If you get NA’s newsletter, you read last week that one of my top tips (#2, to be exact) to getting ‘back on track’ when life blows up in your face is to whip up a batch of chicken tenders.
Not the fried ones.
What I mean is, cook up a couple of pounds of all-purpose chicken tenderloins because they’re SO easy and quick to make (a lot quicker and easier than big, fat chicken breasts) and they’re so versatile – you can make salads, #BabeBowls, quesadillas, tacos, sandwiches….you can dip them in Herby Yogurt Ranch Dip on the way out the door (me).
If you have these on hand, you just don’t have an excuse to eat shit for lunch.
This is also something I tell clients all the time who tell me they don’t have the time…or the inclination…to be cooking and preparing a lot of meals during the week.
This all-purpose chicken is a lifesaver
Now, you can season your chickies any way you want, but this recipe is so versatile, that you can turn this chicken into whatever you want. Add some chili powder and hot sauce to turn it into Mexican chicken. Last week I actually coated them in peanut sauce and called it Asian, and DAMN it was good.
This method for cooking the chicken is also one of my favorites to get it really tender and juicy. Dry chicken is the WORST. And even though it’s two steps, It’s still the quickest way to cook it.
Alright, that’s all I have time for today. I have taxes to do and I just realized I have nine W2s to enter between the two of us. NINE. What the hell? I’m 31 and self-employed and somehow still managed this. Bless me.
Chicken for EVERYTHING
Author: Megan Kober
Prep time: 20 mins
Cook time: 6 mins
Total time: 26 mins
All-purpose chicken recipe that you can make and eat all week in tacos, quesadillas, on salads, with rice – whatever!
2 lbs chicken tenderloins
2 Tbsp avocado oil
2 Tbsp lemon juice
1/2 tsp each: dried basil, dried oregano, granulated garlic, granulated onion, paprika, red pepper flakes
1 tsp salt + fresh ground pepper
green onions (optional) for garnish
Drizzle chicken with 1 Tbsp avocado oil and 2 Tbsp lemon juice.
Sprinkle with seasonings and toss to coat. Let sit for 15 minutes to marinate.
Meanwhile, preheat oven to 500 and heat an oven-proof skillet (I like to use cast iron) over medium-high heat.
Once pan is hot and chicken is ready, heat remaining avocado oil and then add the chicken tenders.
Sear for one minute on each side, then place skillet in oven.
Bake for 4 minutes, or until chicken is cooked through.
Add more lemon if you like and top with green onions.
Serving size: 1/8 recipe or ~2 tenders