Chicken tenders are a staple of childhood—a quick, kid-approved meal that every mom has resorted to on occasion. I had my fair share of fast-food chicken nuggets before turning twelve and swearing off meat forever . . . er, well, until I turned thirty and wanted to introduce more protein back into my diet . . .
Andrew and Chloe, like most kids, also love chicken nuggets. The problem is that processed chicken nuggets are filled with lots of nasty stuff—MSG, sugar, gluten, sodium phosphates, and TBHQ (a petroleum derivative used as a stabilizer in perfumes, resins, varnishes, and oil field chemicals that has been linked to stomach tumors).
No thanks.
These Garlic Herb Chicken Tenders are made with only wholesome, real ingredients, so you can rest assured that your family is eating only the best. And we’ve added some fun extra flavors and balsamic ketchup to elevate this dish from kid food to gourmet.
½ cup coconut flour
sea salt and black pepper to taste
3 eggs
1 cup Almond Meal
1 cup nutritional yeast
½ cup flax meal
⅓ cup fresh parsley, minced
2 teaspoons garlic powder
2 teaspoons Dried Oregano
4 pounds chicken tenders
1 cup natural ketchup
3 tablespoons balsamic glaze
Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
Fill one medium bowl with the coconut our and a sprinkle of salt and pepper. Mix well. Fill a second bowl with the eggs and whisk to combine. Fill a third bowl with the almond meal, nutritional yeast, flax meal, parsley, garlic powder, and oregano and mix well.
Rinse the chicken tenders and pat dry with a paper towel. One by one, dip each tender in bowl #1, then bowl #2, and then bowl #3, completely coating the chicken in each bowl. Arrange the coated tenders on the prepared baking sheet.
Bake for 15–20 minutes, until golden on the outside and cooked through.
Combine the ketchup and Balsamic Glaze in a small bowl. Serve with the chicken.
Calories: 370
Fat: 10g
Carbohydrates: 12g
Sodium: 440mg
Fiber: 3g
Protein: 40g
Sugar: 4g