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Cimichurri chicken tenders for a crowd cook up quickly in the oven, with fresh, herby flavor from chimichurri. Make the chimichurri sauce the day before, if you like, and simply refrigerate in a sealed container until you are ready to bake. We like this with Mexican rice, black beans, and a simple green salad.
Ingredients
- 1 cup packed fresh parsley leaves
- 2 tablespoons fresh oregano leaves
- 1 tablespoon minced garlic
- ½ cup chopped green onion (including green tops)
- 1 jalape?o pepper, seeds and membranes removed, diced
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- ½ cup olive oil
- salt and freshly ground black pepper to taste
- 3 pounds chicken tenders
- 1 ½ teaspoons smoked paprika
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a 12×18-inch sheet pan with parchment or aluminum foil; set aside.
Step 2
Combine parsley, oregano, garlic, green onions, and jalape?o in the bowl of a food processor. Pulse just a few times to break up the parsley and combine the ingredients. Place processed vegetables in a small bowl; stir in vinegar, lemon juice, and olive oil. Season with salt and black pepper.
Step 3
Place chicken tenders in a single layer on the prepared pan. Lightly season with salt and pepper; sprinkle smoked paprika evenly over the tenders. Spoon half of the chimichurri evenly over the tenders. Reserve remaining half of chimichurri, covered, in the refrigerator to use later.
Step 4
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 5
Serve tenders with reserved chimichurri sauce.
Cook’s Note:
Make the chimichurri up to 2 days in advance, if desired. Store in a sealed container in the refrigerator until ready to use.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 253 | |
| % Daily Value * | |
| Total Fat13g | 16% |
| Saturated Fat2g | 10% |
| Cholesterol79mg | 26% |
| Sodium94mg | 4% |
| Total Carbohydrate2g | 1% |
| Dietary Fiber1g | 2% |
| Protein32g | |
| Potassium415mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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