374
Gluten-Free Chicken Tenders with Salsa Verde
Prep time
Cook time
Total time
Gluten-Free Chicken Tenders with Salsa Verde
Author: Jan Withington
Recipe type: Main
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 to 3 pounds chicken tenders, cleaned
- 1 bottle of La Victoria Salsa Verde Thick N Chunky - GF
- 1 package McCormick Taco Seasoning - GF
- olive oil
- pinch of salt
- 1 jalapeño pepper, thinly sliced
- 2 green onions, sliced
- 1½ cups grated pepper jack cheese
- chopped cilantro for garnish
Instructions
- Preheat oven to 350 degrees F.
- Season chicken tenders with a pinch of salt and the taco seasoning.
- Heat a splash oil on a large nonstick skillet or a cast iron pan over medium heat. Cook the chicken for 4 to 5 minutes or until cooked through. Set aside.
- In a small saucepan, heat the salsa verde over medium heat. Once it's heated, spoon half of the salsa in an oven proof dish. Arrange the chicken over the salsa and top with the grated cheese, sliced jalapenos, half of the green onions. Bake to melt the cheese about 3 minutes.
- Garnish with chopped cilantro and serve.
