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Spicy Maple-Chipotle Chicken Tenders with Roasted Corn & Black Bean Salad

Présenté par

raddar team

Serving

Preparation

15 minutes

Cooking time

25 min

This meal delivers bold, smoky-sweet heat with minimal fuss — one sheet pan, one bowl, and everything lands on the table at the same time. The bright lime-dressed salad is the perfect cool contrast to those sticky, spicy tenders.

Ingredients

For the Maple-Chipotle Glaze

3 tbsp maple syrup
2 tbsp chipotle peppers in adobo sauce, finely minced (about 2 peppers)
1 tbsp adobo sauce (from the can)
2 tbsp lime juice (about 1 lime)
1 tbsp olive oil
½ tsp garlic powder
½ tsp salt

For the Chicken Tenders

1.5 lb breaded chicken tenders (store-bought, uncooked)
Cooking spray

For the Corn & Black Bean Salad

1 can (14 oz) black beans, drained and rinsed
1 can (12 oz) whole kernel corn, drained (or 2 cups frozen corn, thawed)
½ red bell pepper, finely diced
¼ red onion, finely diced
¼ cup fresh cilantro, roughly chopped
2 tbsp lime juice (about 1 lime)
1 tbsp olive oil
½ tsp cumin
¼ tsp salt
¼ tsp black pepper

Steps

Preheat your oven to 425°F and line a large baking sheet with foil. Give it a good spray of cooking spray so nothing sticks.
Arrange the breaded chicken tenders in a single layer on the prepared baking sheet. Spray the tops lightly with cooking spray. Slide them into the oven and set a timer for 10 minutes.
While the tenders are in the oven for their first round, make the maple-chipotle glaze. Combine the maple syrup, minced chipotle peppers, adobo sauce, lime juice, olive oil, garlic powder, and salt in a small bowl. Whisk until smooth and set aside.
While you have the cutting board out, dice the red bell pepper and red onion for the salad. Combine them in a medium bowl along with the black beans, corn, cilantro, lime juice, olive oil, cumin, salt, and black pepper. Toss well to coat, then set the salad aside at room temperature — it only gets better as it sits.
When the 10-minute timer goes off, pull the tenders out of the oven. Using a pastry brush or a spoon, generously coat the top of each tender with the maple-chipotle glaze. Flip each tender carefully and glaze the other side as well.
Return the baking sheet to the oven and cook for another 10 to 12 minutes, until the tenders are deep golden, slightly caramelized at the edges, and cooked through to an internal temperature of 165°F. The glaze should look sticky and set — that’s exactly what you want.
While the glazed tenders finish cooking, give the corn and black bean salad one final toss and taste for seasoning. Add an extra pinch of salt or a small squeeze of lime if it needs a little lift.
Pull the tenders from the oven and let them rest on the pan for 2 minutes — this keeps them juicy and lets the glaze firm up just enough. Plate the tenders alongside a generous scoop of the corn and black bean salad and serve immediately.

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