Chili-Lime Baked Chicken Tenders

By The Stay At Home Chef

Ingredients

3 medium limes (zest and juice)
1 1/2 cups panko bread crumbs
2 teaspoons ancho chili powder
1 teaspoon salt
2 pounds chicken tenders
1/2 cup salted butter (melted)
1/2 cup plain greek yogurt
1 medium lime (juiced)
1 teaspoon ancho chili powder
1/4 teaspoon salt

Prep Time10mins
Cook Time30mins
Servings6

Instructions

Preheat oven to 375 (190). Lightly grease a 13x18-inch baking sheet with nonstick cooking spray.

Zest 3 medium limes and place the zest in a small mixing bowl. Stir in 1 1/2 cups panko bread crumbs, 2 teaspoons ancho chili powder, and 1 teaspoon salt. Set aside.

In a second small mixing bowl, squeeze the juice of the 3 limes into the melted 1/2 cup salted butter.

Working one at a time, dip the 2 pounds chicken tenders first into the butter mixture, and then into the bread crumb mixture. Ensure that each piece of chicken gets a nice coating of bread crumbs. Place on the prepared baking sheet.

Bake in the preheated oven for 30 to 40 minutes or until the internal temperature reaches 165°F (74°C).

Serve chicken strips hot with dipping sauce.

Dipping Sauce

While the chicken tenders are baking, make a dipping sauce by combining 1/2 cup plain greek yogurt, juice of 1 medium lime, 1 teaspoon ancho chili powder, and 1/4 teaspoon salt. Stir together until combined.