Clean Diet Baked Chicken Tenders

Serving Size: 10

This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These baked chicken strips are made using almond meal and coconut so they are grain-free and gluten-free. Pair with one of Karin's salads for a complete meal!

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40

Recipe Serving Size10

Cooking Tools Required

Cooling Rack, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Sharp Knives, Whisk

Ingredients

3 pound boneless skinless chicken breast organic, cut into strips
3 egg

Whisk together:

1½ cup almond meal
1 cup unsweetened shredded coconut or sub with more almond meal
2½ teaspoon paprika
1½ teaspoon garlic powder
1½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper optional

Instructions

Pre-heat oven to 400°
Crack egg(s) into a shallow bowl and whisk.
In another bowl whisk together the almond meal, coconut, paprika, garlic powder, sea salt and black pepper (and cayenne pepper if using).
One by one dredge each chicken strip in the egg, shaking off any access and then dip into the almond meal mixture. Roll until each tender is covered completely. Place chicken on a sheet pan lined with parchment paper OR a wire rack that fits the baking sheets (the wire rack will make for a crispier texture).
Bake for 20 minutes, flipping the tenders once halfway through baking time. When done the chicken tenders will be golden brown and completely cooked through. Remove tenders from the oven and allow to cool slightly before serving.

Reheating Instructions

Place chicken strips on parchment-lined baking sheet in a 350 degree oven. Bake for 15 minutes or until heated through.

Nutrition