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.
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Servings: 5 People
Calories: 416kcal
Equipment
- 2 half sheetpan lined with parchment paper
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:
- In a bowl, add the olive oil, honey and cinnamon. Mix.
- Add the figs to the bowl. Mix to coat the figs halves with the cinnamon honey mixture. Set aside.
LET'S MAKE THE MARINADE:
- In a small bowl, add all the marinade ingredients. Use a spoon to mix thoroughly.
LET'S SEASON THE VEGGIES AND CHICKEN TENDERLOINS:
- In a medium mixing bowl, add the sliced mushrooms and tomatoes. Season with half of the marinade. Mix to coat thoroughly.
- In another mixing bowl, add the chicken tenderloins. Season with the remaining marinade. Mix to coat thoroughly.
LET'S ASSEMBLE AND ROAST:
- Divide the chicken and veggies into two portions.
- Layer each sheetpan with a portion of the chicken, in a single layer, and spread a portion of the veggies onto each sheet pan.
- Scatter 8 pieces of the figs around the pan, cut side up.Note: Give the figs a quick mix before adding to sheetpan.
- 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.
- Remove the roasted chciken and veggies. Transfer to a serving platter if desired. Serve and enjoy.
Notes
Tutorial Video Available: Roasted Chicken Tenderloins with Mushrooms, Tomatoes and Figs
Nutritional Information will vary depending on actual serving size.
Nutrition
Calories: 416kcal | Carbohydrates: 23g | Protein: 42g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 917mg | Potassium: 1201mg | Fiber: 4g | Sugar: 18g | Vitamin A: 563IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 2mg
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