Curry Chicken Tenders

The husband and I had a pre-Keto favorite called Curry Chicken. It was carb city with potatoes and rice. We were definitely craving that indian/asian flair though so we whipped up a Keto friendly spicy (but not too spicy) dish. 
I forgot to take a picture of this because I was really hungry. I'll update in a week or so when I make it again because I'm going to pair it with a Mint Chutney or Cilantro Chutney dipping sauce. 

Ingredients:

1lb Chicken Tenderloins (boneless and skinless)
Fire and Flavor Everyday Rub
2 Tbsp Butter
1/2 White Onion - Chopped


Take 1Tbsp butter and melt in a frying pan.  Add chopped onions and simmer on medium heat until just tender. Set aside.
Take tenderloins and apply rub liberally. The chicken strips should be completely covered - no naked chickens! Place in baking dish and spread sauteed onions in between the tenders. Cut up the 1Tbsp of butter into little squares and spread out throughout baking dish. 
Cook at 350 for 15 minutes. Check internal temp (should be 140 to 150) turn off oven for two more minutes then remove from oven. Serve with a veggie and eat like a queen (or king, whatever floats your boat)! Also delicious dipped in sour cream.


P.S. The rub makes this so you should try and get Fire and Flavor Everyday Rub