Baked Peri Peri Chicken Tenders with Masala Green Beans
These Baked Peri Peri Chicken Tenders with Masala Green Beans are a quick and easy sheet pan dinner the entire family will love.
The chicken is coated in a simple marinade that includes Urban Accent’s flavorful Mozambique Peri Peri spice blend and is baked alongside Urban Accent’s Kashmir Garam Masala-laden green beans.
What is Peri Peri (or Peli Peli)?
Peri peri is an African-grown spice, also known as African Bird’s Eye Chilli. It’s said to have been blended with Portuguese flavors to create the fusion marinade that’s now world-famous as Peri Peri.
I remember trying Peri Peri chicken at Nando’s for the first time in Pakistan. The spice, the depth of flavor, the pungency with a hint of citrus. It was unforgettable.
Oven-Baked Peri Peri Chicken Tenders with Urban Accents
Because of the large influence of South African cuisine on Indian cuisine in South Africa, I’ve noticed many recipes coming from that part of the world include ‘peri-peri spice’ as an ingredient.
Of course, I’d never been able to find a Peri Peri blend here until I discovered one of my favorite spice brands, Urban Accents, carries Mozambique Peri-Peri seasoning. One whiff of this seasoning and my mouth watered at the fresh, inviting scent. Its fiery flavor enveloped my taste buds and I knew Urban Accents had nailed this blend.
Is Urban Accent’s Mozambique Peri Peri Blend Spicy?
The blend is spicy, but with just the right amount of heat. It’s balanced with layers of flavor so that it’s much more nuanced in taste than red chili powder or flakes.
The back of the spice jar recommends 2 tsp of spice per pound of meat. If you love extra spice, I’ve tried using 3 teaspoons for this recipe and it was still delicious without overpowering heat.
Masala Green Beans
Roasted veggies are a constant in my house. Whether I’m serving dal or simple meat curries, I love adding color to the meal with roasted vegetables.
Typically, I toss my vegetables in extra virgin olive oil, salt, pepper, and of course, masalas.
I use Urban Accent’s Kashmir Garam Masala with a bit of their Peri Peri blend to make these green beans the perfect fusion accompaniment to the chicken tenders. UA’s Kashmir Garam Masala is a North Indian-style blend that includes coriander, cardamom, cinnamon, cumin, and several other spices. It’s wonderful to keep on hand and jazz up meat, curries and much more.
What to serve with these Baked Peri Peri Chicken Tenders
These Peri Peri chicken tenders are perfect as-is with some ketchup or other sauce. They’re also excellent with a side of rice with dal or potato wedges. They’d also make delicious patties for crispy chicken burgers!
Where can you find Urban Accent’s Spices?
I’ve seen many Urban Accents spices here at Central Market in Houston, but you can also find them at Sprouts, HEB, or Walmarts across the country. I’ve linked the store locator to help you find them near you.
Tips for making these Baked Peri Peri Chicken Tenders with Green Beans
- If you wash your chicken tenders, be sure to pat dry before coating in the marinade.
- The biggest battle when baking instead of pan-frying is that the coating has a chance of drying out. To prevent this, generously drizzle or spray the chicken tenders with olive oil.
- To make a sweet and savory marinade, try adding orange juice instead of lemon.
- Chicken tenders and green beans require roughly the same amount of baking time, making them ideal for a sheet-pan dinner. If you prefer your green beans only lightly roasted, take them out 5 minutes earlier than the chicken so they only cook 10-15 minutes total.
Thank you, Urban Accents for sponsoring this post. And thank you to my readers for supporting brands I love! This post does not contain affiliate links.
More easy, baked recipes:
Baked Peri Peri Chicken Tenders with Green Beans
For the Chicken Marinade
- 2 tbsp plain, whole milk yogurt
- 1 tsp crushed garlic
- 1/2 tsp crushed ginger
- 1/4 tsp freshly squeezed lemon juice
- 2 tsp Urban Accents Mozambique Peri Peri blend, (add another teaspoon per pound for extra spicy tenders)
- 1/4 tsp ground black pepper
- 1 tsp salt
For the Green Beans
- ½ lb green beans, ends trimmed
- 1 tbsp extra virgin olive oil
- ½-1 tsp freshly squeezed lemon juice
- 1/4 tsp Urban Accents Kashmir Garam Masala Seasoning
- 1/8 tsp Urban Accents Mozambique Peri Peri blend
- 1/8 tsp salt, or more to taste
- 1/8 tsp ground black pepper
For the Chicken
- 1 lb (10-12 pieces) chicken tenders, sliced into 4” long and 1” wide strips
- 1 large egg
- ¾ cup breadcrumbs, (I use gluten-free)
- extra virgin olive oil or spray, as needed
- 1 tbsp cilantro or parsley leaves, finely chopped (optional, for garnish)
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. If necessary, pat the chicken tenders dry with a paper towel.
- In a medium bowl, mix together the yogurt, garlic, ginger, lemon juice, Urban Accents Mozambique Peri Peri blend, black pepper, and salt. Add the chicken pieces and toss to coat in the marinade. Set aside. You can also cover and refrigerate for up to 24 hours.
- Lay the green beans on the prepared baking sheet and top with the rest of the ingredients listed under green beans. Use your hands to mix well to combine and transfer to one side of the baking sheet. Set aside.
- Whisk the egg in a shallow, wide bowl. Place the breadcrumbs in another shallow bowl. Generously drizzle olive oil over the remaining half of the baking sheet.
- One at a time, take the marinated chicken tenders and transfer to the egg mixture. Coat both sides, shaking off any excess, and then dredge both sides into the breadcrumbs. Place the chicken tenders on the baking sheet.
- Top with a spray or drizzle of olive oil. Be generous with the oil to prevent dry tenders.
- Bake for 10-12 minutes, and then use tongs to turn each piece of chicken and toss around the green beans. Bake for another 8-10 minutes until the chicken is thoroughly cooked and the green beans are lightly browned. Remove from the oven and garnish with cilantro or parsley and a sprinkle of Urban Accents Mozambique Peri Peri blend, if desired. Serve immediately with ketchup or other sauce of choice.