Baked Paleo Chicken Tenders with Honey Mustard Dip

Cook Time:

30

Minutes

Difficulty:

Easy

Serves Up To:

4

Servings


Nutrition Information

Total Fat15.1g
Total Carbohydrates9.1g
Dietary Fiber4.6g
Sugars0.9g
Protein33.6g

Ingredients

Directions

  1. 1

    Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

  2. 2

    In a medium bowl, whisk together the eggs and 2 tablespoons of almondmilk.

  3. 3

    In a separate large bowl, mix together coconut flour, almond flour, salt, black pepper, onion powder, paprika, garlic powder, and cayenne pepper. Add 2 tablespoons of almondmilk to the bowl and use a fork to mix together to form a ‘crumb-like’ texture.

  4. 4

    Dip each chicken tender into flour mixture, then into egg mixture (coating the tender entirely), then back into flour mixture to coat the chicken strips. This should create a crumb-like look. Place each strip on the prepared baking sheet, 2 inches apart.

  5. 5

    Generously spray the tops of the chicken strips with cooking oil spray. Bake in the oven for 15-20 minutes until cooked through.

  6. 6

    To make the honey mustard dipping sauce: add dijon mustard, honey and warm water to a bowl and mix together until well-combined. Then get dipping!

Made with these products:

Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

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Shelf Stable Unsweetened Original Almondmilk Photo

Shelf Stable Unsweetened Original Almondmilk

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Courtesy of: Ambitious Kitchen

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