21 Day Fix - Juicy, blackened chicken tenders

• Gluten free

• Meat

  • 2 1/2 lbs Chicken tenderloins

• Produce

  • 4 tbsp Garlic, granulated

• Baking & Spices

  • 3 1/2 tbsp Black pepper, Cracked
  • 2 tbsp Cayenne pepper
  • 1 tsp Celery seed, ground
  • 2 tbsp Chili powder
  • 4 tbsp Italian seasoning blend
  • 1 pinch Kosher salt
  • 4 tbsp Paprika

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Liquids

  • 6 cups Water

Found on ovenstruck.com

Description

Ingredients

• BRINE:
• 6 cups warm water
• 2 tbs granulated garlic
• 1-1/2 tbs cracked black pepper
• 2.5 lbs chicken tenderloins
• BLACKENED SEASONING:
• 4 TBS paprika
• 4 TBS Italian seasoning blend
• 2 TBS chili powder
• 2 TBS granulated garlic
• 2 TBS cayenne Pepper
• 2 TBS cracked black pepper
• 1 TSP Celery seed - ground
• 1 pinch kosher salt
• Extra Virgin Olive Oil

Directions

• Place six cups of very warm water into a glass Pyrex pan/bowl. Whisk in garlic and black pepper. Allow to come to room temperature. Once mixture has cooled, place chicken tenders into brine, cover, and refrigerate for 2 hours or overnight.
• Place blackened seasoning mixture into a bowl and mix well. Pour seasoning into a shallow dish or plate. Place chicken tenders into seasoning mixture to coat, set aside on baking sheet.
• Preheat a cast iron skillet, or heavy bottom pan and add 1 tsp of EVOO. Grill chicken tenders for 2 minutes on each side to soften seasoning. Set aside on a clean baking sheet. Place baking sheet into oven and cook for 20 - 25 minutes.
• If you are following the 21 day fix plan - two chicken tenderloins = 1 serving/1 red (protein)