Oven Roasted Chicken Tenders
with cauliflower mash / baked tomatoes

Name: Oven Roasted Chicken Tenders
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 tsp Salt; 1/2 tsp Garlic powder (not garlic salt); 1/2 tsp Paprika, smoked; 1/2 tsp Oregano, dried; 1/4 tsp Black pepper; 1 lb Chicken breast tenders, boneless and skinless (sub boneless, skinless chicken breast, sliced); 2 1/4 tsp Chicken spice mix (ingredients listed separately); for lining pan Foil; 3 Tbsp Butter; 2 Tomatoes, medium, halved; 1 tsp Italian seasoning; 3 lbs Cauliflower florets, fresh or frozen, chopped into florets; 1/4 cup Stock, any type; 2 Tbsp Butter

Active: 50 Total: 50

Original GF Paleo Vegetarian

These chicken tenders are seasoned with similar flavors that you'd find in traditional fried chicken, but they are baked instead of fried. To lighten this paleo-friendly classic meal, serve it with a creamy cauliflower mash. This dish was last featured in 2017.

Ingredients

Metric

Servings:

Chicken Spice Mix:

Salt - 1/2 tsp
Garlic powder - 1/2 tsp (not garlic salt)
Paprika, smoked - 1/2 tsp
Oregano, dried - 1/2 tsp
Black pepper - 1/4 tsp

Oven Roasted Chicken Tenders with Cauliflower Mash:

Chicken breast tenders, boneless and skinless - 1 lb (sub boneless, skinless chicken breast, sliced)
Chicken spice mix (ingredients listed separately) - 2 1/4 tsp
Foil - for lining pan
Butter - 3 Tbsp

Baked Herb Tomatoes:

Tomatoes, medium - 2 , halved
Italian seasoning - 1 tsp

Boiled Cauliflower (for 2 nights):

Cauliflower florets, fresh or frozen - 3 lbs , chopped into florets
Stock, any type - 1/4 cup
Butter - 2 Tbsp

Prep

Make chicken spice mix - Combine salt, garlic powder, paprika, oregano, and black pepper. (Can be done up to 5 days ahead)
Cauliflower - (This makes enough for 2 nights.) Chop cauliflower into florets. (Can be done up to 5 days ahead)
Tomatoes - To slice tomatoes, set them stem-side up on a cutting board. With your knife parallel to the counter, slice tomatoes in half.
Season chicken - Toss chicken in spice mix and tenderize with a fork.

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Make

Heat oven to 400F / 204C.
While oven heats, place a large stockpot with water over high heat. Season the water with some salt. Bring to a boil and then add cauliflower. Simmer cauliflower until tender, 5 to 7 minutes for fresh cauliflower and 3 to 4 minutes for frozen cauliflower.
Meanwhile, line a sheet pan with foil. Place butter (portion for chicken) on top of foil and transfer to heated oven. Leave sheet pan in the oven until the butter is melted, ~3 minutes.
Carefully remove pan from oven and swirl butter around.
Add chicken to sheet pan with butter.
Bake until chicken is golden brown on the bottom, 10 to 12 minutes. Flip chicken and continue baking until chicken is cooked through, ~5 minutes more.
Once chicken is baking, place tomatoes in a small baking dish, cut-side up. Top with some salt, some black pepper, and Italian seasoning. Transfer to oven and bake for 10 minutes.
Return to cauliflower. Set half the cauliflower aside for Wednesday night. To remaining cauliflower, add stock and butter (portion for mash). Mash with a fork (or use an immersion blender to get it really smooth and creamy.) Add some additional stock if needed. Season with some salt.
Serve chicken over cauliflower mash. Enjoy roasted tomatoes on the side.

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