Roasted Chicken Tenderloins with Mushrooms, Tomatoes and Figs

Easy One pan Chicken and Vegetables Recipe
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Kick up your chicken dinner with this easy and magnificently flavored roasted tenderloins. Cooked to juicy and tender perfection. The palate sensory is pleasantly surprised with a gentle spicy herb flavor and cinnamon, honey figs smooth out the taste. This one pan dish makes for a great lunch or dinner. I hope you will make this recipe and enjoy it as much as we do. Happy Cooking!

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Roasted Chicken Tenderloins with Mushrooms, Tomatoes and Figs

An easy one pan chicken dinner recipe that's perfect for your lunch or dinner.

Course Al La Carte, Dinner, Entree, Lunch, Main Course
Cuisine American, Easy, Mediterranean
Keyword Chicken and vegetables, Figs, Gluten Free Recipes, Healthy Chicken Recipes, Healthy Recipes, How long to bake chicken tenderloins, How to bake chicken tenderloins, How to cook Chicken Tenderloins in the oven, Keto Diet, Keto Friendly recipes, Ketogenic, Mushrooms, One Pan chicken recipes, One pan meals, Sheetpan Recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 People
Calories 416 kcal
Author Yasmin Jackson

Ingredients

  • 2 pounds chicken tenderloins

FOR THE FIGS:

  • 8 ripe figs Stemmed and halved I used Mission (Brown Turkey Figs are also good)
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons honey (I used organic raaw honey)
  • 1/8 teaspoon ground cinnamon

FOR THE MARINADE:

  • 3 tablespoon fresh cilantro finely chopped
  • 3 cloves garlic pressed, crushed or finely chopped
  • 1 teaspoon Chipotle powder
  • 3/4 teaspoon ground cumin
  • 1 1/2 teaspoon sea salt or kosher. Adjust for your diet.
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup extra virgin olive oil

FOR THE VEGGIES:

  • 12 ounces mushrooms I used baby bella. Clean and sliced 1/8 to 1/4 inches thick.
  • 1 1/2 cups grape or cherry tomatoes

Instructions

PREHEAT OVEN 425F DEGREES. USE OF ROAST SETTING PREFERRED.

LINE 2 SHEETPANS WITH PARCHMENT PAPER.

LET'S SEASON THE FIGS:

  1. In a bowl, add the olive oil, honey and cinnamon. Mix.

  2. Add the figs to the bowl. Mix to coat the figs halves with the cinnamon honey mixture. Set aside.

LET'S MAKE THE MARINADE:

  1. In a small bowl, add all the marinade ingredients. Use a spoon to mix thoroughly.

LET'S SEASON THE VEGGIES AND CHICKEN TENDERLOINS:

  1. In a medium mixing bowl, add the sliced mushrooms and tomatoes. Season with half of the marinade. Mix to coat thoroughly.

  2. In another mixing bowl, add the chicken tenderloins. Season with the remaining marinade. Mix to coat thoroughly.

LET'S ASSEMBLE AND ROAST:

  1. Divide the chicken and veggies into two portions.

  2. Layer each sheetpan with a portion of the chicken, in a single layer, and spread a portion of the veggies onto each sheet pan.

  3. Scatter 8 pieces of the figs around the pan, cut side up.

    Note: Give the figs a quick mix before adding to sheetpan.

  4. Place the pans in the oven and roast for a total of 25 minutes, fliping the tenderloins half way of the cook time and shuffle around the veggies.

    Note: I usually flip tenderloins at the 15 minutes mark.

  5. Remove the roasted chciken and veggies. Transfer to a serving platter if desired. Serve and enjoy.

Recipe Notes

Tutorial Video Available: Roasted Chicken Tenderloins with Mushrooms, Tomatoes and Figs

Nutritional Information will vary depending on actual serving size.

Nutrition Facts
Roasted Chicken Tenderloins with Mushrooms, Tomatoes and Figs
Amount Per Serving
Calories 416 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 116mg39%
Sodium 917mg40%
Potassium 1201mg34%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 18g20%
Protein 42g84%
Vitamin A 563IU11%
Vitamin C 12mg15%
Calcium 53mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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