Chicken tenders don't have to be battered and fried to taste delicious, and grilled chicken doesn't have to be plain and boring. This recipe is the perfect protein for any meal. Simply portion out two grilled tenders and pair with your favorite vegetable on the side or cut up the chicken and add on top of a small salad. I use the George Foreman grill to cut down on cook time, which makes it only four minutes! These chicken tenders are moist, savory and full of flavor, making this a recipe you can make over and over again. Want a quick and easy lunch or dinner for the week? Make these in advance by meal-prepping on Sunday night!
1-2 packages of chicken tenderloins (organic or Publix Greenwise)
Sage (dried, ground)
Lay chicken tenders out on a sheet of parchment or waxed paper. Heat the grill. Season each piece of chicken evenly with the above ingredients. Flip over and season the other side. Once the grill is hot and ready, place the chicken in and close the lid. Cook for 4 minutes and remove from grill. Cook in batches (depending on the size of your grill). Add a squeeze of lemon on top if you wish.
I meal-prepped this recipe with 1/4 baked sweet potato with cinnamon and organic butter and baked roasted balsamic brussel sprouts. I reheat this meal in the glass container in the toaster oven for 30 minutes at 350 degrees and my lunch is ready! YUM!!