The tenders are the best part of the chicken with no annoying bones to get in the way or fatty skin to splatter your kitchen. However, because the tenders are boneless and skinless, you want to be careful not to overcook them. Perfect for eating with your fingers, these pure meat tenderloins make excellent leftovers served cold and sliced onto salads, dipped into hummus, or tossed with veggies and dressing.
1 pound chicken tenderloins
2 teaspoons garlic and herb seasoning (or desired seasoning such as honey and mustard, rosemary and lemon or ginger and orange
- Preheat the broiler. Toss the chicken with seasonings and spread into one layer on a large rimmed baking sheet (use foil for less clean up).
- Broil for 5 minutes.
- Flip and broil for 4-5 more minutes. Cut into the largest piece of chicken to make sure the juices run clear.
- Let rest for 5 minutes before serving.
- Dipped in mustard with sliced apple and raw milk cheddar cheese
- Spinach salad with pear, pecans and goat cheese
- Greek salad with cucumber, tomato, feta and olives
- Carrot salad with celery, apple, walnuts and balsamic vinaigrette
- Steamed broccoli, Tamari and Zukay carrot ginger dressing
- Wrapped with bacon, lettuce, tomato and avocado
- Wrapped with prosciutto, asparagus, mascarpone and balsamic
- Dipped in hummus with carrots, red pepper and cucumber