Name: Mexican Chicken Tenderloin Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz raw chicken tenderloins; 0.5 tbsp avocado oil; 1 cup raw sliced bell peppers; 0.5 cup raw diced yellow onion; 0.5 cup salsa; 0.25 whole avocado; 0.5 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro

Nutrition

Per serving

477 calories

Protein: 50g; 40% of calories
Carbs: 30g; 24% of calories
Fat: 20g; 36% of calories

Instructions

Prep 10 min · Cook 15 min

In a small bowl, combine the chili powder, ground cumin, garlic powder, sea salt, and black pepper.
Pat the chicken tenderloins dry and coat them evenly with the spice mixture.
Heat the avocado oil in a large skillet over medium-high heat.
Add the chicken tenderloins to the skillet and sear for 3-4 minutes per side until golden brown and cooked through.
Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the sliced bell peppers and diced onion, sautéing for 5 minutes until the vegetables are tender-crisp.
Return the chicken to the skillet and pour the salsa over the mixture.
Toss everything together for 1-2 minutes until heated through and well combined.
Serve immediately topped with fresh avocado slices and chopped cilantro.

Nutrition

Ingredients

Instructions

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