Keto Friendly Tex-Mex Chicken Tenders
I know, you were expecting a keto friendly corned beef recipe. It’s March 17th and everybody is blogging about corned beef or Irish Lamb Stew. Sorry, but corned beef is pretty hard to find down here and the lamb all disappeared from the butcher shop a week ago. This healthy entrée features economical chicken tenders and fresh vegetables, rather than using the whole chicken breast which can be more costly. It can be enjoyed on its own or served over a bed of cauliflower rice to absorb the delicious, rich sauce.
At first glance, this might seem like to many items but most of those are spices so the prep time is a short 15 minutes. You can have this entree on the table ready for dinner in only 45 minutes.
- 1 T. extra virgin olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 2 medium tomatoes, seeded and diced
- 2-3 fresh garlic cloves, minced
- 1 lb. chicken tenders
- 2 t. ground cumin
- 1 t. chili powder
- 1½ t. smoked paprika
- 1 t. dried oregano
- 1 14-oz. can crushed tomatoes
- ½ c. organic free range chicken broth
- Pink Himalayan salt and freshly ground black pepper, to taste
- Optional toppings:
- Avocado, diced
- Pickled jalapenos and red onion, to serve
- Heat the olive oil in a large, non-stick sauté pan over medium-high heat. Add the onion, pepper, tomatoes, and garlic and cook, stirring occasionally, until the veggies are tender, around 4-5 minutes.
- Add the chicken tenders and season with salt and black pepper, to taste. Cook until the chicken develops a bit of color on each side, around 6-7 minutes.
- Add the cumin, chili powder, smoked paprika, and oregano and cook, stirring occasionally, until everything is well coated and the spices are fragrant, around 2-3 minutes.
- Pour in the crushed tomatoes and chicken stock. Reduce heat to medium and cover with a lid. Cook until the chicken is fully cooked through and no longer pink in the middle, around 10 to 12 minutes.
- Transfer to a serving dish and top with diced avocado or pickled jalapenos and red onion, if desired, and serve immediately with cauliflower rice or your favorite side dish. Enjoy!
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Now I need to get back to preparing for the forthcoming trip. Lots to do including meal planning which I plan to do today. I will write about the plans as soon as I have them and any recipes ready.
We welcome your comments in the space below this article and will reply to each one. When you try the recipe please leave me a message and let me know how you liked it. And the Kettle & Fire bone broth, my readers and I would really like to know what you think of it so let us know in the comment section just below this article.
Eat Healthily, Laugh Often, Enjoy Good Friends