Juicy Meal Prep Chicken Tenderloins
Golden-brown, juicy and tender, pan seared chicken tenderloins are perfect for your weekly meal prep. Seasoned with garlic salt and pepper, no breading is needed, so they work even for gluten-free eaters.
Equipment
- Cast iron skillet or preferred skillet
Ingredients
- 6 lbs Chicken tenderloins boneless, skinless
- 3 Tbsp extra virgin olive oil
- 6 tsp garlic salt
- 3 tsp ground black pepper
Instructions
- Trim fat/tendon from the chicken and sprinkle both sides with garlic salt and ground black pepper. Rub the spices into the chicken
- Warm the oil in a cast iron skillet on medium and place first batch of chicken in the skillet. Make sure the chicken is not overlapping, but it's ok if they touch.
- Cook for about 4 to 5 minutes, then turn over and cook for an addition 4 to 5 minutes or until the internal temperature reaches 165o F.
- Remove the tenderloins from the pan to a storage container.
- Add the next batch of tenderloins to the skillet and continue the same process until all the chicken has been cooked.
- Label your storage containers with the date and "chicken tenderloins". Keep some in the refrigerator for meals for the week and place the remaining containers in the freezer.
Notes
This recipe is designed for meal prep and ingredient amounts indicated are for batch cooking. Depending on the size of your family, this is enough chicken to last weeks, so some should be frozen to defrost another week. If you don't want to batch cook, adjust ingredient amounts in half.
10 minute cook time is per batch. Total time depends on the size of your skillet and how many tenderloins you cook per batch.
*Serving size is 2 tenderloins.