Blackened Chicken Tenders

  • Yield: 4 servings

Serve over pasta or rice for an entrée, or serve the tenders alone as an appetizer with the sauce on the side.


2tablespoons paprika
1tablespoon chili powder
1teaspoon light brown sugar
1teaspoon pepper
1/2teaspoon salt
1 1/2pounds boneless, skinless chicken breasts, cut into strips
1tablespoon olive oil
1 green bell pepper, cored and chopped
1 red bell pepper, cored and chopped
1cup chopped red onion
1 (5-ounce) can evaporated skim milk
1/4cup chopped green onions


  1. Mix paprika, chili powder, brown sugar, pepper, salt in a large plastic bag. Add chicken and vigorously shake to coat each piece.
  2.  Heat olive oil over medium heat in a large nonstick skillet, sauté chicken 5–7 minutes or until cooked through. Remove chicken.
  3. Toss green pepper, red pepper, onion in skillet and scrape bits from bottom of pan. Cook over medium heat until veggies are tender, around 5 minutes.
  4. Stir in evaporated milk until heated through and bubbly. Serve chicken with sauce and top with green onions.

Recipe reprinted with permission from Gulf Coast Favorites (Holly Clegg, 2008). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 299
  • Fat 6g
  • Saturated Fat 1g
  • Cholesterol 100mg
  • Sodium 472mg
  • Carbohydrate 16g
  • Fiber 4g
  • Sugars 10g
  • Protein 44g