Chimichurri Chicken

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch sheet pan with parchment or aluminum foil; set aside.

2 . Stage

Combine parsley, oregano, garlic, green onions, and jalapeño in the bowl of a food processor. Pulse just a few times to break up the parsley and combine the ingredients. Place processed vegetables in a small bowl; stir in vinegar, lemon juice, and olive oil. Season with salt and black pepper.

3 . Stage

Place chicken tenders in a single layer on the prepared pan. Lightly season with salt and pepper; sprinkle smoked paprika evenly over the tenders. Spoon half of the chimichurri evenly over the tenders. Reserve remaining half of chimichurri, covered, in the refrigerator to use later.

4 . Stage

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

5 . Stage

Serve tenders with reserved chimichurri sauce.