Chicken Tenderloins with Cilantro Lime ButterĀ
Ingredients
1 pound Do Good Chicken Tenderloins
2 tablespoons olive oil
2 tablespoons cilantro, minimal stems, chopped fine
1 tablespoon roasted garlic puree
½ teaspoon + ā teaspoon salt
¼ teaspoon + ¼ teaspoon coarse ground black pepper
3 tablespoons cilantro lime butter (store bought or see recipe, below)
½ cup roasted corn kernels
¼ cup lima beans, frozen, thawed
1 tablespoon sun dried tomatoes, cut in thin strips
5 sweety drop peppers or 2 small, diced pimientos
2 tablespoons diced avocado
2 tablespoons chopped cilantro leaves
Cilantro Lime Butter
1 stick unsalted butter, softened at room temperature overnight
1 tablespoon cilantro leaves, finely chopped
2 teaspoons lime juice
½ teaspoon salt
¼ teaspoon coarse ground black pepper
These Chicken Tenderloins with Cilantro Lime Butter grill up fast and really deliver on flavor, especially when served over a succotash of roasted corn, lima beans, sun dried tomatoes, peppers, avocado, and cilantro.
Directions for Chicken
Marinating Chicken
- Place first six ingredients in a small mixing bowl and mix thoroughly.
- Cover, place in the refrigerator, and allow to marinate for 2-3 hours.
Grilling Chicken
- Place marinated tenderloins on a hot grill and cook for 2-3 minutes.
- Flip tenderloins over and cook 2-3 minutes longer or until fully cooked.
- Brush tenderloins with cilantro lime butter.
- Meanwhile, place the roasted corn, lima beans, sun dried tomatoes, peppers, avocado, salt, pepper, and 2 tablespoons cilantro lime butter in a saute pan and heat over high heat.
- Stir ingredients until just heated through.
- Add cilantro and toss.
- Neatly pile the vegetable mixture in the center of the plate.
- Add tenderloins on top of veggies and serve.
Directions for Cilantro Lime Butter
- Place the softened butter in a small mixing bowl and whisk vigorously for 1 minute to whip butter.
- Add the remaining ingredients and mix in with a spoon until all of the ingredients are evenly incorporated.
- Transfer to a small container, cover, and refrigerate. Or keep at room temperature and use within a few hours of making.
Ingredients
1 pound Do Good Chicken Tenderloins
2 tablespoons olive oil
2 tablespoons cilantro, minimal stems, chopped fine
1 tablespoon roasted garlic puree
½ teaspoon + ā teaspoon salt
¼ teaspoon + ¼ teaspoon coarse ground black pepper
3 tablespoons cilantro lime butter (store bought or see recipe, below)
½ cup roasted corn kernels
¼ cup lima beans, frozen, thawed
1 tablespoon sun dried tomatoes, cut in thin strips
5 sweety drop peppers or 2 small, diced pimientos
2 tablespoons diced avocado
2 tablespoons chopped cilantro leaves
Cilantro Lime Butter
1 stick unsalted butter, softened at room temperature overnight
1 tablespoon cilantro leaves, finely chopped
2 teaspoons lime juice
½ teaspoon salt
¼ teaspoon coarse ground black pepper
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