Lime-Ginger Chicken Tenders Recipe

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Lime-Ginger Chicken Tenders Recipe
Lime-Ginger Chicken Tenders Recipe photo by Taste of Home
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Lime-Ginger Chicken Tenders Recipe

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4 1 1
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We cook a lot of boneless, skinless chicken breasts because they're low in fat, high in protein, and almost always a smart buy at the grocery store. To keep things exciting, I add a few of our favorites to the mix like jalapenos, lime and fresh ginger. —Samantha Anderson, Fort Worth, Texas
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/3 cup minced fresh cilantro
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1-1/2 teaspoons grated lime peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1-1/2 pounds chicken tenderloins

Directions

Preheat oven to 375°. In a large bowl, mix the first nine ingredients. Add chicken; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, 20-25 minutes or until chicken is no longer pink. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Lime-Ginger Chicken Tenders in Simple & Delicious August/September 2013, p30

Nutritional Facts

5 ounces cooked chicken: 226 calories, 8g fat (1g saturated fat), 100mg cholesterol, 368mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 39g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

  • 1/3 cup minced fresh cilantro
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1-1/2 teaspoons grated lime peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1-1/2 pounds chicken tenderloins
  1. Preheat oven to 375°. In a large bowl, mix the first nine ingredients. Add chicken; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, 20-25 minutes or until chicken is no longer pink. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Lime-Ginger Chicken Tenders in Simple & Delicious August/September 2013, p30

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vellen64 User ID: 7406109 150915
Reviewed Sep. 16, 2013

"Really quick and tasty. Could be eaten as fajitas or with rice, beans, and salsa. We had it with low carb spaghetti seasoned with olive oil, salt, and pepper and a sprinkle of an Italian 5 cheese blend. Served a side dish of steamed baby carrots and broccoli. I could also serving this with Asian vegetable and rice or rice noodles."

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