Keto Blackened Chili Chicken Tenders
How to Make It
Step 1
Cut boneless, skinless chicken breast into strips or tender-sized pieces. If you’re able to buy your raw chicken pre-cut as tenders, this will shorten your prep time significantly. Pat the tenders dry with a paper towel and add them to a small mixing bowl. Toss the tenders in olive oil first until they’re coated. Then, season the chicken with all spices listed. If your chili powder seasoning does not include salt, you may wish to include an additional pinch of salt when seasoning the chicken.
Step 2
At your discretion, you may choose to marinate the chicken for 1-2 hours in your refrigerator. Because of the salt in your seasonings, this will tenderize the chicken for more tender pieces later. However, you can continue directly on to cooking if you’re in a pinch for time. Heat a non-stick skillet over high heat without any extra oil. Once the pan is hot, place the chicken tenders in it.
Step 3
Let the chicken tenders cook on one side undisturbed until the spices blacken and naturally release from the pan. Flip the tenders over and reduce the heat to medium-high. Cook undisturbed once again until the spices blacken on the other side and the chicken is cooked through. You can adjust the heat as necessary to avoid burning your pan. Let the cooked tenders rest for 5 minutes before eating.
Ingredients
- Chicken Breast Boneless Skinless Raw – 12 oz
- Olive Or Extra Virgin Olive Oil – 0.5 tsp
- Classico Seasoning Chili Lemon With Lime – 1 tsp
- Chili powder – 0.5 tsp
- Paprika – 0.25 tsp
- Garlic powder – 0.25 tsp
- Black pepper – 0.13 tsp