Updated: Nov 17, 2021
These chicken tenderloins are so juicy and flavorful, with a zing from the mustard, and touch of sweetness from honey (or maple syrup for a low FODMAP option which I use). They are so simple to make, and cook to perfection in just 15 minutes!
Start by making your marinade. Measure out all your ingredients. You can use honey or natural maple syrup for this recipe (trust me it doesn't taste like maple).
Whisk the marinade ingredients well.
Pour over marinade and set in the fridge for 4 hours up to overnight (overnight for best results).
Bake for 15 minutes or until it reaches an internal temperature of 165°.
[Serves about 4-6]
2 lbs of chicken tenderloins
2 Tbsp honey or natural maple syrup (low FODMAP option)
1/4 cup stone ground mustard
2 Tbsp oil (I use avocado)
1 Tbsp white vinegar
1/4 tsp pepper
1 tsp salt
Measure out marinade ingredients, whisk all together, then set aside.
Pull off the membrane skins on the tenderloins and cut off the extra tail of tendon from the end. Then put the chicken in a ziploc bag or marinade container.
Pour over the marinade and mix or shake to make sure all tenderloins are coated.
Set the tenderloins in the fridge to sit for 4 hours up to overnight. Overnight will yield the best results with the most flavor.
After sitting in the fridge overnight, preheat oven to 425°.
Cover a baking sheet with parchment paper and lay tenderloins about an inch apart.
Bake for 15 minutes or until internal temperature reaches 165°.
Serve right away or keep in fridge for about one week.