15-Minute Skillet Cilantro Lime Chicken Tenderloins
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.
Servings: 4
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
*This should be about 1/3 cup of lime juice, maybe a bit more depending on the limes
**If using soy sauce in place of coconut aminos, only use 2 tbsp.