Active Time: 20 minutes

Total Time: 20 minutes

Servings: 4

Chicken is a fantastic source of complete protein, providing essential micronutrients such as choline, vitamin B12, thiamin, vitamin B6, zinc, and pantothenic acid. This gluten-free recipe does not use flour to coat the chicken, making it suitable for those with gluten sensitivities. If you prefer, you can substitute boneless, skinless chicken breast for the tenders. While marinating the chicken in the dry rub can enhance the flavor, it is not necessary for this quick and easy recipe. Feel free to experiment with different citrus fruits, such as oranges, mandarins, or limes.

Serve these delicious chicken tenders with easy sheet-pan sides like Roasted Fingerling Potatoes and Balsamic & Parmesan Roasted Broccoli. Enjoy!

Ingredients:

- 1 pound chicken tenders

- 1 1/2 teaspoons lemon zest

- 1/2 teaspoon paprika

- 1/2 teaspoon salt

- 1/4 teaspoon ground pepper

- 2 tablespoons unsalted butter

- 1 tablespoon lemon juice

- 3 medium cloves garlic, thinly sliced

- Lemon wedges for serving (optional)

Directions:

1. Pat the chicken dry and place it in a large bowl. Sprinkle with lemon zest, paprika, salt, and pepper. Toss to coat evenly.

2. Melt the butter in a large nonstick skillet over medium-high heat.

Add the chicken in a single layer and cook, turning once halfway, until browned and the internal temperature reaches 165°F, about 6 to 8 minutes. Transfer the chicken to a large plate. Do not wipe the pan clean.

3. Reduce the heat to medium. Add the lemon juice and garlic to the pan. Cook, stirring constantly, until fragrant and the garlic is softened, approximately 2 minutes. Remove from heat.

4. Spoon the garlic mixture over the chicken. Serve with lemon wedges, if desired.