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Honey Lime Chicken Tenderloin

3.8
(61)
original
Honey Lime Chicken Tenderloin
Servings:
4
Ready In:
1 hour 14 minutes
Prep Time:
4 minutes
Cook Time:
10 minutes
Wait Time:
1 hour
Spiciness:
0/5

Ingredients

  • 1 (pound) chicken tenders
  • 1/2 (cup) Italian salad dressing
  • 1 (teaspoon) lime juice
  • 1 1/2 (teaspoon) honey

Directions

  1. Mix dressing, lime juice and honey together. Pour into resealable plastic bag and add chicken tenders. Massage bag to coat tenders evenly. Marinate for 1 hour in refrigerator, turning bag occasionally. Remove tenders from bag and discard marinade.
  2. Heat large heavy bottomed skillet over medium high heat. Saute chicken tenders until cooked through, about 6-8 minutes. Serve.

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving
Calories
155
Total Fat
11g
Saturated Fat
2g
Cholesterol
6mg
Sodium
594mg
Carbohydrate
13g
Dietary Fiber
0g
Sugars
9g
Protein
2g
Vitamin A
0%
Vitamin C
4%
Calcium
0%
Iron
1%
Potassium
29mg

Comments

  • Christine
    Christine

    great with cheese tortellini and fresh parm.

    about 1 year ago
  • Jessica
    Jessica

    Sauteed mushrooms with serrano pepper (for just a touch of heat, discarded), then cooked the chicken and as the chicken was almost done added 8 oz. kalamata olives and sprinkled fresh parmesan. Served with rotini and a side salad.

    about 1 year ago
  • Maria
    Maria

    Quick, easy, delicious. What more can you ask for?

    about 1 year ago
  • Michelle
    Michelle

    Very tasty.

    about 1 year ago
  • Michelle
    Michelle

    Very tasty.

    about 1 year ago
  • Tracie
    Tracie

    made this tonight - with mashed potatoes and corn and the kids really liked it

    about 1 year ago
  • Renee
    Renee

    Really yummy- though next time I'll definitely marinate longer. We also thought this would be a great way to marinate and glaze for kebabs. Yum!

    about 1 year ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table)

    @Anonymous, you can marinate it up to overnight for more flavor.

    about 1 year ago
  • Kathleen
    Kathleen

    I beat the chicken thin and then marinade it and then I roll it in a shake n'bake type breading with Parmesan cheese, put a slice of Provolone cheese and ham in it and bake it... it's delicious.

    about 1 year ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    Great idea on how to dress up this recipe, Kathleen! Do you mind sharing what side dishes you served with this?

    about 1 year ago
  • Amy
    Amy

    Everyone in my family loved this chicken! I will note, you should use a large skillet and a little olive oil to saute. If the pan is too crowded, they won't get brown. Very easy!

    about 1 year ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table)

    @Amy, good suggestion!

    about 1 year ago
  • Anonymous
    Anonymous

    This was super easy to make, and came out very tender and yummy. I actually baked it instead of cooking it on the stove. I would definitely make it again.

    about 1 year ago
  • Kathleen
    Kathleen

    Usually serve with rotini, in a tomato based sauce with zucchini and red peppersand Italian seasonings... my husband calls the chicken Italian roll-ups.

    12 months ago
  • Catherine
    Catherine

    really good

    10 months ago
  • Anonymous
    Anonymous

    made this for dinner last night with homemade Jambalaya. it came out great! my family loved it. even my little sister who wont eat skinless strips loved it! I'll be making it again soon :)))

    10 months ago
  • Vivien
    Vivien

    VERY GOOD!

    8 months ago
  • Kathi
    Kathi

    I marinated overnight and put it in the crockpot. I put in green chilis and onions and red peppers. Then shredded it and put it in enchilada shells with cheese and chipotle peppers. Awesome!!!!!

    7 months ago
  • Steve
    Steve

    Sodium 594g - that is extremely high, considering the new RDI is 1500mg/day. Any ideas on changes to reduce the sodium? I suspect the salad dressing and/or honey are the main culprits.

    5 months ago
  • Lee
    Lee

    To lower the salt content, make your own Italian salad dressing. There is no salt in honey. Check out these recipe http://busycooks.about.com/od/homemademixes/r/italdresaladmix.htm
    or
    http://www.epicurious.com/recipes/food/views/Basic-Italian-Salad-Dressing-1123

    5 months ago
  • Anonymous
    Anonymous

    Loved the crockpot idea with the green chili, onions, etc. I will definitely be trying this variation.

    5 months ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    Hi Steve! Like Lee suggested you can make your own Italian salad dressing and omit the bottled dressing. Another option would be to omit the dressing altogether and use the juice and zest of 1 lime, 1 teaspoon dried Italian seasoning blend or a salt free chicken seasoning blend, 2-3 tablespoons of olive oil and 1-2 teaspoons honey. Regarding the nutritional data, please note the disclosure statement listed above the nutritional data, which reads: "This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered. " If our nutritional information is off on certain recipes, please feel free to do a quick Internet search for websites that provide nutritional data calculators. These will allow you to plug in recipes or ingredients and will calculate the nutritional information for you. This data will vary slightly depending on the brands you are using or the calculating software. Thank you for your patience as we continue working on making this a better experience.

    5 months ago
  • SHANNON
    SHANNON

    not sure what I did wrong, the marinade didnt seem to work so I just made more than it asked and just brushed the chicken with it and then backed, came out pretty good in the end.

    2 months ago
  • Anonymous
    Anonymous

    I recommend doubling the honey.

    2 months ago
  • Anonymous
    Anonymous

    Very tender

    about 1 month ago
  • Anonymous
    Anonymous

    Good one

    about 1 month ago

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