Baked Chicken Tenders (Paleo)

This is hands down my favorite meal prep recipe and here are the reasons why:

• Quick and super easy to make
• Satisfies the junk food cravings (without actually eating any junk food), who doesn’t like chicken fingers?!
• Can be mixed and matched with different sides, I tend to eat them with baked sweet potato fries and seasoned broccoli. 
• Its pretty filling, two or three of these with a side of vegetables can be a wholesome meal for one.

First marinate the chicken tenders with salt, black pepper, toasted sesame oil and ground garlic. I typically buy chicken tenders but you could cut a chicken breast into chunky strips to make tenders.

You can substitute the toasted sesame oil with olive oil but I like the flavor sesame oil imparts. Let the chicken marinate for at least 15 minutes or up to 4 hours in the refrigerator.

For the coating, mix almond flour, dried shredded coconut, salt, turmeric and ground cayenne pepper.

First dip each chicken tender in a beaten egg then coat it with the almond flour-coconut mixture and place it on a baking sheet.

Bake the chicken tenders in the oven for 20 – 25 minutes at 400 degrees F.

These chicken tenders are super crispy and go well with a side of baked sweet potato fries.

Dip ’em in some buffalo sauce or a garlicky mustard sauce…sooo good!

Ingredients

1 Lbs Chicken Tenders

• For the Marinade
  1 Tbsp Ground Garlic
  1 Tsp Toasted Sesame Oil
  1 Tsp Ground Black Pepper
  Salt to Taste
• For the Coating
  3/4 Cup Almond Flour
  1/4 Cup Dried Shredded Coconut
  1/4 Tsp Turmeric Powder
  1.5 Tsp Cayenne Pepper
  Salt to Taste

1 Whisked Egg

Recipe

• Preheat the over to 400 degrees F.
• Marinate the chicken with the marinade ingredients and let it sit in the refrigerator for at least 15 minutes.
• Mix all the ingredients for the coating.
• First dip each chicken tender in the whisked egg then coat it with the almond flour-coconut mixture and place it on a baking tray. Repeat this for all the chicken tenders.
• Bake for 20-25 minutes and flip them at the half way mark.
• Serve with a side of baked sweet potato fries.