Southwest Baked Chicken Tenderloins Recipe
Get ready to fall in love with Southwest Baked Chicken Tenderloins: a dish that’s smoky, juicy, and brimming with big, bold flavors. This recipe turns simple chicken tenderloins into a weeknight superstar with just a handful of pantry spices, a quick toss in the oven, and the irresistible zing of fresh lime to finish. Whether you’re cooking for a crowd, meal-prepping for the week, or just satisfying a serious craving for Southwest flair, these tenderloins deliver on all counts—minimal effort, maximum taste, and a pop of color to brighten up any dinner plate.
Ingredients You’ll Need
Ingredients You’ll Need
What I love most about these ingredients is how effortlessly they come together to create the signature Southwest Baked Chicken Tenderloins flavor. Each one plays its own delicious part—spicing things up, lending smokiness, or locking in moisture—and none are extraneous. Let’s unpack why they matter.
- Olive oil: The secret to juicy, tender chicken while helping those spices coat every nook and cranny.
- Table salt: Essential for bringing out all the flavors—remember, you can always start with less and adjust to taste.
- Chipotle powder: Adds a subtle heat and beautiful smoky undertone; swap for regular chili powder if you want something milder.
- Chili powder: Layers in gentle warmth and color without overpowering the dish.
- Smoked paprika: Infuses a deeper, woodsy smokiness that’s key to Southwest personality.
- Cumin: Brings an earthy, aromatic punch that’s the heart of so many Southwestern classics.
- Garlic powder: Offers mellow, savory depth in every bite without the fuss of chopping fresh garlic.
- Chicken tenderloins: Quick-cooking, always juicy—make your own by slicing chicken breast if needed.
- Lime (optional): Just a little squeeze at the end brightens everything up with a fresh, citrusy kick.
How to Make Southwest Baked Chicken Tenderloins
Step 1: Preheat the Oven
Start by setting your oven to 375°F. Giving the oven time to preheat ensures your Southwest Baked Chicken Tenderloins bake evenly and come out juicy, not dry. I like to do this first, so everything else can happen while it warms up.
Step 2: Mix the Spices and Olive Oil
In a medium bowl, whisk together the olive oil, salt, chipotle powder, chili powder, smoked paprika, cumin, and garlic powder. This is where you unlock all those crave-worthy Southwest flavors. The olive oil helps the spices cling to the chicken and keeps the tenderloins wonderfully moist.
Step 3: Coat the Chicken
Lay out the chicken tenderloins on a baking sheet (line it with parchment for easy cleanup). Pour your zesty olive oil-spice mixture all over the chicken, then use your hands or tongs to toss until every piece is completely coated. Don’t be shy—make sure all those gorgeous spices touch every surface!
Step 4: Bake the Chicken
Slide the tray into your hot oven and bake for 15-18 minutes, until the chicken is beautifully golden and registers 165°F inside. Since chicken tenderloins cook fast, keeping an eye toward the end ensures they stay juicy and never overcooked.
Step 5: Add a Burst of Lime
As soon as the chicken comes out of the oven, squeeze half a lime over the top. This little ritual wakes up the flavors and adds a fresh pop that makes Southwest Baked Chicken Tenderloins truly sing. If you’re a citrus fan, you can even toss a few extra lime wedges onto the plate for serving.
How to Serve Southwest Baked Chicken Tenderloins
Garnishes
A little garnish goes a long way here. Try scattering some fresh chopped cilantro, a sprinkle of scallions, or thinly sliced jalapeños on top for a colorful flourish. If you’re feeling adventurous, a quick drizzle of crema or a dollop of avocado salsa looks stunning—and tastes even better!
Side Dishes
What you pair with your Southwest Baked Chicken Tenderloins is half the fun! Classic choices like cilantro-lime rice, black beans, and roasted corn are always hits. For something lighter, tuck the chicken into a salad with mixed greens, cherry tomatoes, and a sprinkle of queso fresco.
Creative Ways to Present
Craving variety? Slice the tenderloins and serve them in warm tortillas for next-level tacos, or arrange them on a platter with toothpicks for a party-friendly appetizer. Cut into strips, they’re perfect on top of nachos or thrown into a Southwest-inspired grain bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Southwest Baked Chicken Tenderloins hold up beautifully in the fridge. Transfer cooled chicken to an airtight container and store for up to 3-4 days. They stay moist and flavorful—perfect for quick lunches or topping off salads.
Freezing
For longer-term storage, these tenderloins freeze like a dream. Let them cool completely, pop into freezer bags (pressing out the excess air), and stash away for 2-3 months. Just label with the date and you’ll have a speedy protein ready whenever life gets busy.
Reheating
To gently reheat, place the chicken in a covered skillet over low heat, or wrap in foil and warm in a 300°F oven until heated through. The microwave also works in a pinch—just use shorter intervals so the chicken doesn’t dry out. Add a fresh squeeze of lime to wake them up!
FAQs
Can I use chicken breast instead of tenderloins for Southwest Baked Chicken Tenderloins?
Absolutely! Simply slice skinless chicken breasts into long, even strips so they cook at the same rate. This is a handy swap if you don’t have tenderloins on hand.
Is there a way to make this dish less spicy?
For a milder version of Southwest Baked Chicken Tenderloins, switch out the chipotle powder for extra chili powder, or reduce both by half. You’ll still get tons of flavor—just with a gentler kick.
Can I marinate the chicken ahead of time?
Yes! You can coat the chicken with the spice and oil mixture, then cover and refrigerate for up to 12 hours. This makes prep even quicker, and lets the flavors soak in.
What’s the best way to tell when the chicken is done?
Use an instant-read thermometer if you have one—165°F signals perfect doneness. If not, just slice into the thickest tenderloin; the juices should run clear and there’s no pink inside.
Are Southwest Baked Chicken Tenderloins gluten-free?
As written, yes! All the ingredients are naturally gluten-free. Just double-check your spices and serving sides if you have gluten sensitivities.
Final Thoughts
These Southwest Baked Chicken Tenderloins are the kind of dish you’ll want to keep in your weeknight rotation—bold, speedy, and endlessly customizable. Give them a try the next time you’re looking for something easy and flavor-packed. Trust me, you’ll come back to this recipe again and again!
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Southwest Baked Chicken Tenderloins Recipe
- Total Time: 25-28 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These Southwest Baked Chicken Tenderloins are a delicious and easy-to-make dish with a spicy kick. Perfect for a quick weeknight dinner or meal prep.
Ingredients
Seasoning Mix:
- 1 tablespoon olive oil
- 1/2 teaspoon table salt (use 1/4 teaspoon if you’re sensitive to salt)
- 1/2 teaspoon chipotle powder (swap with chili powder for a milder taste)
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
Chicken:
- 1 to 1 1/4 pounds chicken tenderloins (you can also cut chicken breast cut into 3 long vertical strips*)
- 1/2 lime (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Mix seasoning: In a bowl, mix together the olive oil, salt, chipotle powder, chili powder, smoked paprika, cumin, and garlic powder.
- Coat chicken: Place the chicken tenderloins on a baking sheet and pour the olive oil mixture over them, tossing until fully coated.
- Bake: Bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F.
- Finish: Squeeze the lime juice over the top for an extra pop of flavor.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Southwest, Chicken, Baked, Tenderloins, Easy, Spicy
