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Skillet Chicken Tenders with Artichoke Avocado Salsa

Easy 30 minute weeknight dinner? Check. Let’s try something different tonight: Seasoned chicken tenders meet a cool & confident salsa.
Course dinner
Cuisine Chicken
Keyword 30 minute meals, artichoke avocado salsa, artichokes, avocados, chicken, chicken tenderloin, chicken tenders, gluten free, weeknight dinner
Total Time 30 minutes
Servings 4
Author Rachel Singer

Equipment

Ingredients

for the salsa

  • 1 can plain quartered artichoke hearts drained and chopped
  • 1 large avocado chopped
  • 2 medium Roma tomatoes chopped
  • 2 tablespoon diced onion
  • 2 teaspoon minced garlic about 4 cloves
  • 1 tablespoon olive oil
  • 1 teaspoon oregano
  • Sea salt to taste
  • Black pepper to taste

for the chicken

  • 1.5 tablespoon olive oil
  • 2.25 lbs chicken tenderloin trimmed
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Sea salt to taste

Instructions

First, make your artichoke avocado salsa:

  • Drain and chop the artichokes. Cut up the avocado, tomatoes, garlic, and onion.
  • Add the chopped artichoke hearts, avocado, tomatoes, onion, and garlic to a large bowl. Toss with olive oil and seasonings to coat, then refrigerate the salsa while you cook the chicken.

Then, make your chicken tenders:

  • Trim the chicken tenderloins. Start heating 1.5 tablespoon of olive oil in a 12″ cast iron skillet over medium-high heat, while you mix together the chili powder, oregano, cumin, garlic powder, smoked paprika, and sea salt.
  • Season the trimmed chicken tenderloins on both sides. (Make this easier: Use half of the seasoning mixture to season one side, then place the chicken seasoned-side down in the pan so that you can season the other.)
  • Cook the chicken tenders in the cast iron skillet over medium-high heat for 3-4 minutes a side, or until nicely browned and cooked through.
  • Top your chicken with the artichoke avocado salsa. Serve immediately,

Notes

My tenders were fairly thick, so took almost 4 minutes a side to cook through. If yours are thinner, 3 minutes per side might do — cut into one, to make sure no pink remains in the middle before serving. Easily flip the small chicken pieces by using tongs.