Chili Chicken Tenders with Cilantro Lime Pesto

I've been trying to eat more protein at each meal.  Sometimes it's so much easier to boil some pasta and add some sauteed veggies to it (totally a go-to meal for me), but chicken is a wonderful lean source of protein, and it really fills me up better.  Sorry to my vegetarian friends, I just really love it.
So when I stumbled on this recipe for chicken skewers, I knew I had to try it.  The flavor of the chili rub will keep this from being a boring chicken meal.  And if your garden is overflowing with fresh herbs, this green sauce is perfect for using those up too!  A side of roasted broccoli and sweet potatoes rounded out my meal nicely and gave me plenty of leftovers for the week.

These would work on the grill, in your oven, or your modified apartment-sized indoor grill!
Pulse.
Serve.
Enjoy!

Chili Chicken Tenders with Cilantro Lime Pesto (from Katie's Cucina)
serves 4

1 lb Boneless, Skinless, Chicken Tenderloins
1 tbsp brown sugar
1 tbsp chili powder
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

2 cups cilantro
1 cup parsley
1/4 cup honey roasted peanuts
2 tbsp lime juice
2 small garlic cloves
1/3 cup olive oil
1/2 tsp salt
1/4 tsp pepper

For the chicken:  Preheat grill to medium heat, or the oven to 400 degrees Fahrenheit.  If baking, line a baking sheet with foil and set aside.  Prepare the chili rub in a bowl by uniformly mixing the brown sugar, chili powder, salt, and pepper.  Rub the olive oil uniformly onto the chicken and sprinkle the spices on top, rubbing into each piece until uniformly covering each piece.  Spread out on a baking sheet and bake for 20 minutes, or until no longer pink in the center.  If grilling, skewer each piece and grill for about 10 minutes over a medium flame, flipping once, or until no longer pink in the center (chicken should reach an internal temperature of 165).

For the cilantro lime pesto:  While the chicken is cooking, add all of the ingredients, sans the olive oil, to a large food processor.  Puree for 20-30 seconds, then slowly drizzle in the olive oil until the sauce comes together and all the pieces are broken down.  Serve cold as a dipping sauce for the chicken.

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