It’s incredibly simple to create this strawberry pie, which is one of my favorites. I obtained the recipe from the Sussex County Strawberry Farm in North Jersey many years ago.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon extra virgin olive oil, divided
- 1 tablespoon chili powder, or to taste
- 1 ½ teaspoons paprika
- 1 ½ teaspoons smoked paprika
- ¼ teaspoon cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper
- 1 ½ pounds chicken tenderloins
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a 12×18-inch sheet pan with aluminum foil. Using your fingertips, spread 1 teaspoon olive oil on the aluminum foil-lined pan, and set aside.
- Combine chili powder, paprika, smoked paprika, cumin, coriander, oregano, garlic powder, salt, pepper, and cayenne in a small bowl, stirring to evenly combine ingredients.
- Pat chicken tenders dry with paper towels. Lightly brush 1 teaspoon olive oil over the tenders and sprinkle with 1/2 of the spice mixture. Place tenders, seasoned side down, in a single layer on the prepared sheet pan.
- Brush the tops of the tenders with remaining 1 teaspoon olive oil and sprinkle remaining spice mixture over everything.
- Bake in the preheated oven for 8 minutes. Carefully turn tenders, raise the oven rack to the broil position, turn on the broiler, and broil until chicken tenders are cooked through and begin to take on a bit of char, about 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- If you wish to cut the “heat” level, use about one-half the amount of chili powder and eliminate the cayenne.
- Chicken breasts may be used in this recipe by cutting them into long pieces about 1/2-inch thick. Cooking time may be longer.
Nutrition Facts
| Calories | 256 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 4 g |
| Sodium | 93 mg |
| Sugars | 0 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |