Chili & Pumpkin Seed Roasted Chicken Tenders
45 minutes
Serves: 4
This recipe creates a baked variation of Mustard Coated Chicken Tenders using pumpkin and cumin seeds to make a seasonal crust for roasted tenders. Serve with an avocado dip.
Ingredients
- CHICKEN
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 2 teaspoons finely chopped fresh thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 14 ounces Just Bare Skinless Chicken Breast Tenders
- 1/2 cup coarsely chopped pumpkin seeds
- 2 teaspoons chili powder
- 1 teaspoon crushed cumin seed
- 1 teaspoon red chili flakes
- DIP
- 2 ripe avocados
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon red chili flakes
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 425º F.
- In a medium bowl, stir together mayonnaise, mustard, garlic, thyme leaves, salt, and pepper. Coat chicken tenders with mayonnaise mixture. Let stand at room temperature for 5 minutes.
- Place coated chicken fillets in an oven-proof baking dish. Sprinkle with pumpkin seeds, chili powder, cumin seed and chili flakes. Bake 15 to 20 minutes or until chicken is browned and seeds are toasted. Chicken should be fork-tender with no hint of pink in the meat. Cook to internal temp of 165°F.
- Meanwhile, in a medium bowl, mash avocado with fork. Add remaining avocado dip ingredients; stir to blend. Serve with baked chicken tenders.