Paleo Tex-Mex Chicken Tenders
This healthy Paleo Tex-Mex chicken recipe can be enjoyed on its own, served over a bed of cauliflower rice or it can be served with sweet potatoes on the side to absorb the delicious, rich sauce.
The flavor of this dish deepens over time, so consider doubling the batch and enjoying it for lunch or dinner the following day, as well.
- 1 TBS 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 tsp ground cumin
- 1 tsp chili powder
- 1½ tsp smoked paprika
- 1 tsp dried oregano
- 1 14-oz can crushed tomatoes
- ½ cup chicken broth, preferably organic
- Sea salt and black pepper, to taste
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, if desired, and serve immediately with cauliflower rice or your favorite side dish. Enjoy!