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Gluten Free Mexican Chicken Tenders
Prep time
Cook time
Total time
Gluten Free Mexican Chicken Tenders
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 12 to 14 chicken tenders
- McCormick Ground Cumin - gluten free
- McCormick Chili Powder - gluten free
- McCormick Ground Paprika - gluten free
- olive oil
- 2 medium tomatoes, diced
- ⅓ cup fresh cilantro, chopped
- ¼ of small red onion, diced
- ½ lime juice
- 1 jalapeno, thinly sliced
- salt and pepper
- 2 green onions, sliced
- ⅓ cup Mezzetta Kalamata pitted olives - gluten free
- 8 oz grated Cheddar Jack Cheese
Instructions
- Drizzle olive oil over chicken, season with paprika, cumin, chili powder, salt and pepper. Marinate for 15 minutes.
- Preheat oven to 350 degrees F.
- Meanwhile, in a bowl combine the tomatoes, cilantro, red onion, 2 tablespoons olive oil, lime juice and season with salt and pepper.
- Heat a large cast iron pan over medium heat. Cook the chicken for few minutes until done about 5 minutes. You can use the same pan or another one, arrange the chicken to go around the pan. Top with cheese, the tomato mixture, olives, and jalapeno. Bake for 5 to 8 minutes or until the cheese has melted. Top with cilantro and green onions. Serve
