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If you’re looking for a flavorful, fast, and family-approved dinner idea, these Cilantro Lime Chicken Tenderloins are about to become your go-to weeknight recipe! Pan-seared to perfection and bursting with tangy, slightly sweet flavor, this dish comes together in about 15 minutes and you only need a handful of fresh ingredients.
Why you’ll love this Chicken Dinner
This is one of those meals that looks and tastes like you’ve put in serious effort, but really it’s all about a simple marinade that does the heavy lifting. We’re talking juicy chicken tenderloins coated in a zesty blend of fresh lime juice, cilantro, garlic, red wine vinegar, honey, coconut aminos, and avocado oil. It’s light, vibrant, and incredibly satisfying.
And here’s the magic: you’ll divide the marinade so that you can drizzle a reserved portion over the cooked chicken for an extra punch of flavor. No dry chicken here!
As a nutritionist with teens at home, I am always trying to create wholesome recipes that are fun, flavorful, and simple. I also want them to absolutely love it! My daughter has an obsession with a cilantro lime chicken recipe from a restaurant she worked at, so I set out to recreate one of her faves. This did not disappoint!
How to make Cilantro Lime Chicken Tenderloins
- Make the marinade: In a bowl or blender, combine lime juice, lime zest, cilantro, red wine vinegar, coconut aminos or soy sauce, honey, garlic, and avocado oil. Blend or whisk until smooth.
- Marinate: Set aside 1/3 cup of marinade for later. Pour the rest over the chicken and let it sit for 15–30 minutes (or up to a few hours if you’re planning ahead).
- Sear: Heat a cast iron skillet over medium-high heat. Add the marinated tenderloins and cook for 3–5 minutes per side, or until golden and cooked through.
- Finish with flavor: Once cooked, drizzle the reserved marinade over the chicken before serving for an added layer of tangy brightness.
How to Serve
This chicken is incredibly versatile and pairs beautifully with so many options. I love enjoying it over my cilantro-lime cauliflower rice or a quick 10-minute rice for a simple, satisfying meal. It’s also delicious alongside roasted or mashed potatoes, or over a crisp salad like my Mexican Slaw. For a heartier twist, try turning it into a bowl with black beans, corn, and quinoa for a colorful, balanced plate.
15-Minute Skillet Cilantro Lime Chicken Tenderloins
Ingredients
- 1.5 lbs Chicken tenders
- 3 large Limes *, (+ zest of limes)
- 1/3 cup Chopped fresh cilantro
- 1/4 cup Coconut aminos or soy sauce**
- 2 tbsp Red wine vinegar
- 2 tbsp Avocado oil, (+ a bit more for skillet)
- 2 tbsp Honey
- 3 large Garlic cloves
- Pinch of sea salt
Instructions
- In a small food processor or blender, combine lime juice, lime zest, cilantro, red wine vinegar, coconut aminos, honey, garlic, and avocado oil. Blend or whisk until well combined.
- Set aside 1/3 cup of the marinade for later. Place chicken tenderloins in a shallow dish or zip-top bag and pour remaining marinade over the top. Let sit for at least 15 minutes, or up to a few hours in the fridge.
- Heat a large skillet over medium-high heat. Add a drizzle of avocado oil. Remove chicken from the marinade and sear for about 3–4 minutes per side, or until golden brown and cooked through (internal temp should reach 165°F).
- Remove from heat and immediately drizzle reserved marinade over the cooked chicken. Let rest for a few minutes before serving.
- Serve with rice, potatoes, or over a fresh salad. Garnish with extra cilantro or lime wedges if desired, and a dash of salt and pepper as needed.
Notes
