Meal prep
Meal Prep Cajun Chicken Tenderloins
A staple we keep on hand every week. Chicken tenderloins in our own Cajun seasoning, seared in batches in a hot skillet, then sliced for bowls, salads and wraps all week.
30 minMakes 4 servings
- 51g
- Protein
- 330
- Calories
- 0g
- Carbs
- 13g
- Fat
per serving
- High protein
- Meal prep
- One skillet
Ingredients
Cajun seasoning
Method
- 1
Prep
Pull out the tendons if you like. Pat the chicken dry with a paper towel and put it in a large bowl.
- 2
Season
Mix the Cajun seasoning in a small bowl, then coat every piece of chicken evenly.
- 3
Sear
Heat a large skillet over medium-high and add the oil. Cook the chicken in batches so it cooks evenly, about 2 minutes per side, flipping until it reaches 165°F inside.
- 4
Rest
Move it to a cutting board and rest 5–10 minutes before slicing.
From Dan. The tendon is edible, but it can get tough and rubbery when cooked. Worth pulling out if you have a minute.
Storage. Keeps in the fridge up to 5 days.
Macros per serving, calculated from USDA FoodData Central and product labels. Salt and spices aren't counted. A quarter of the batch, about 6 oz cooked. Counts all the cooking oil.