Southwest Baked Chicken Tenderloins

Why You’ll Love This Recipe

This dish is incredibly easy to prepare with minimal ingredients, yet delivers vibrant, layered flavors. The spice mix brings smoky heat balanced with cumin and garlic, and baking keeps the chicken tender and juicy without added fat. It’s versatile for serving over salads, rice bowls, or in wraps, making it a healthy and flavorful weeknight favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil
• ½ teaspoon table salt (use ¼ teaspoon if you’re sensitive to salt)
• ½ teaspoon chipotle powder (swap with chili powder for a milder taste)
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• 1 to 1 ¼ pounds chicken tenderloins (or chicken breast cut into 3 long vertical strips)
• ½ lime (optional)

Directions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Make the Spice Rub: In a small bowl, combine salt, chipotle powder, chili powder, smoked paprika, cumin, and garlic powder.
3. Prepare Chicken: Pat chicken tenderloins dry. Drizzle olive oil over them and rub to coat evenly.
4. Season: Sprinkle the spice rub over the chicken, making sure each piece is well coated.
5. Bake: Arrange the chicken tenderloins on the prepared baking sheet in a single layer. Bake for 15-20 minutes or until the internal temperature reaches 165°F and the chicken is cooked through.
6. Optional Finish: Squeeze fresh lime juice over the chicken before serving for a bright, tangy finish.

Servings and timing

• Makes 4 servings
• Preparation time: 5 minutes
• Cooking time: 15-20 minutes
• Total time: 25 minutes

Variations

• Use chicken breasts cut into strips if tenderloins aren’t available.
• Adjust spice levels by swapping chipotle powder for mild chili powder or adding cayenne pepper for more heat.
• Serve with avocado salsa, corn salad, or black beans for a full Southwest-inspired meal.
• Add a sprinkle of fresh cilantro or green onions before serving for freshness.
• Marinate chicken in olive oil and spices for 30 minutes to enhance flavor before baking.

storage/reheating

Store leftover chicken tenderloins in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. Avoid overcooking during reheating to keep the chicken tender.

FAQs

Can I use frozen chicken tenderloins?

Yes, thaw completely before seasoning and baking for best results.

How can I make this recipe less spicy?

Swap chipotle powder for chili powder or reduce the amount of chili powder used.

Is it necessary to use olive oil?

Olive oil helps the seasoning stick and keeps the chicken moist but you can substitute with other oils like avocado or vegetable oil.

Can I grill the chicken instead of baking?

Yes, grill over medium heat for 4-6 minutes per side until cooked through.

How do I know when the chicken is done?

Use a meat thermometer; chicken should reach 165°F internally.

Can I freeze cooked chicken tenderloins?

Yes, freeze in airtight containers for up to 2 months and thaw before reheating.

What sides pair well with Southwest baked chicken?

Rice, beans, roasted vegetables, or a fresh salad complement this dish nicely.

Can I add other spices?

Yes, add onion powder, coriander, or smoked salt to customize flavors.

How do I keep the chicken tender?

Avoid overcooking and use a meat thermometer to check doneness precisely.

Is this recipe keto-friendly?

Yes, this recipe is low-carb and suitable for keto diets.

Conclusion

Southwest Baked Chicken Tenderloins offer a quick, flavorful, and healthy way to enjoy bold spices with tender chicken. Perfect for busy weeknights or meal prep, this recipe is easy to customize and pairs well with many sides. With simple ingredients and minimal prep, it’s sure to become a go-to favorite.

Print