# Lemon Garlic Butter Chicken Tenders Recipe 4 portions · US measures · unverified · 10 min publisher preparation · 30 min Lemon Garlic Butter Chicken Tenders Recipe, adapted from Christina Cherrier. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Prepare the ingredients as listed. Follow the source order in the method; branches join only at the final operation.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
2 lb chicken tendersor chicken breasts cut into strips · (900g) is the source parenthetical; original US quantity controls.	Season chicken strips; cook in two-thirds butter 2–3 min/side to 165°F; reserve.	Return chicken and warm; garnish.
1 tsp paprika
1 tsp onion powder
¼ tsp Salt
to taste Black pepperSource leaves pepper unquantified; to taste.
2 tbsp butterdivided or (ghee for paleo diet)
1 lb green beanstrimmed · (450g) is the source parenthetical; original US quantity controls.	Microwave beans with water 8–10 min; after chicken is reserved cook beans with remaining butter, herbs, garlic/hot sauce 4–5 min; reduce stock/lemon briefly.
1 tbsp butterdivided or (ghee for paleo diet)
4 count garlic clovesminced
½ cup chicken stock(125ml) is the source parenthetical; original US quantity controls.
1 tbsp hot sauce(we used Sriracha)
¼ tsp crushed red chili pepper flakesoptional · Optional; excluded or included as stated in the publisher nutrition.
½ cup fresh chopped parsley
½ cup Water for bean microwaveAdded from the source method; omitted from its ingredient list.
½ count lemonjuice · Juice of 1/2 lemon + lemon slices, for garnish

## Ingredients - 2 lb chicken tenders — or chicken breasts cut into strips. (900g) is the source parenthetical; original US quantity controls. - 1 lb green beans — trimmed. (450g) is the source parenthetical; original US quantity controls. - 3 tbsp butter — divided or (ghee for paleo diet) - 4 count garlic cloves — minced - 1 tsp paprika - 1 tsp onion powder - ¼ tsp Salt - to taste Black pepper. Source leaves pepper unquantified; to taste. - ½ count lemon — juice. Juice of 1/2 lemon + lemon slices, for garnish - ½ cup chicken stock. (125ml) is the source parenthetical; original US quantity controls. - 1 tbsp hot sauce. (we used Sriracha) - ¼ tsp crushed red chili pepper flakes — optional. Optional; excluded or included as stated in the publisher nutrition. - ½ cup fresh chopped parsley - ½ cup Water for bean microwave. Added from the source method; omitted from its ingredient list. ## Equipment - Stovetop and large skillet - Knife and cutting board - Instant-read thermometer - Microwave-safe covered dish ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Step 1.** Season chicken strips with onion powder, paprika, salt and pepper. Microwave beans covered with their listed water for 8–10 minutes, until nearly tender. 2. **Step 2.** Heat two-thirds of the butter over medium-low heat. Cook chicken in one layer for 2–3 minutes per side, continuing until 165°F; reserve. 3. **Step 3.** Use remaining butter to cook garlic, parsley, hot sauce, optional flakes and beans for 4–5 minutes. Add stock and lemon and reduce briefly. 4. **Step 4.** Return chicken, warm through and adjust seasoning; add optional lemon garnish. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated. Known allergens for these plates: milk. Check product labels and cross-contact. ## First-cook checks and limits - The publisher lists 626 calories without a serving size or complete nutrition breakdown; per-portion nutrition remains unreported. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Christina Cherrier. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Christina Cherrier: Lemon Garlic Butter Chicken Tenders Recipe](https://www.eatwell101.com/lemon-garlic-butter-chicken-tenders-green-beans-recipe) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-lemon-garlic-butter-chicken-tenders-recipe/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.