1 lb chicken tenderloins, cut into strips, boneless, skinless, or chicken breasts
1 tbsp. olive oil, or any cooking oil
2 tbsp. ranch dip mix
¼ tsp. ground chipotle pepper powder, or chili powder
¼ tsp. black pepper
Mix the dry ingredients before mixing with the oil. Add the chicken tenderloins and seasoning blend to a resealable bag or container. Refrigerate for at least 30 minutes, ideally longer for more flavor.
Heat a large saute pan or skillet over medium-high heat with nonstick cooking spray.
Add the marinated chicken tenderloins to the hot pan and leave untouched for 4 minutes. Flip and leave untouched for another 2 minutes.
Turn the heat off, cover, and leave the chicken alone (don’t peek or anything) for 6 minutes. Depending on the size of the chicken tenderloins, these times may vary slightly. Make sure the juices run clear and/or use a meat thermometer to make sure the chicken reaches a safe internal temperature (165 degrees F).
Remove the cooked chicken from the pan and serve with salad, on sandwiches, with veggies, or on their own with a dipping sauce.
Sugar: 1g
:
Calcium: 5mg
Calories: 122kcal
Carbohydrates: 3g
Cholesterol: 48mg
Fat: 4g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 2g
Polyunsaturated Fat: 1g
Potassium: 282mg
Protein: 16g
Saturated Fat: 1g
Sodium: 457mg
Trans Fat: 1g
Vitamin A: 24IU
Vitamin C: 1mg
