Guiltless Chicken Breast Tenders with Honey Mustard Sauce
    Servings
    4
    Servings
    4
    Ingredients
    • 1teaspoon sea salt
    • 1/2teaspoon pepperif desired
    • 1/2teaspoon garlic powder
    • 1cup almond meal (or gluten-free flour) or you may grind almonds finely in the food processor
    • 1pound chicken tendersfree-range, hormone-free, antiobiotic-free
    • 1 egglightly beaten, organic, Omega-3
    • 2teaspoons coconut oil
    • 1tablespoon gluten-free mustard(optional)
    • 1teaspoon raw, unfiltered honey(optional)
    Instructions
    Main Instructions:
    1. Preheat oven to 375 degrees F.
    2. In a bowl, mix sea salt, pepper, garlic powder, and almond meal and blend well with a fork.
    3. Dip the chicken pieces in the egg, coating both sides. Immediately dredge in the almond meal mixture, covering both sides completely.
    4. Place chicken on a baking sheet. Cook for about 12 minutes, being sure to turn chicken over after 6 minutes.
    5. Allow to cool for several minutes if serving to children.
    For Crispy Tenders:
    1. Chicken tenders will not be crispy. If you are used to fried chicken tenders, you may want to finish with this extra step.
    2. Heat 2 teaspoons of coconut oil in a large skillet over medium-high heat. When skillet is hot, add half of the baked tenders to the skillet. Cook for about 30-60 seconds per side, depending on desired crispiness.
    3. Remove tenders and repeat process for remaining chicken tenders.
    Honey Mustard Sauce:
    1. Consider serving with a honey mustard sauce.
    2. Mix 1 tablespoon of gluten-free mustard with 1 teaspoon of raw, unfiltered honey*.
    Recipe Notes

    *Raw, unfiltered honey is not appropriate for children under 2 years of age. Use pasteurized honey in recipes that will be fed to children under 2.

     

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    Guiltless Chicken Breast Tenders with Honey Mustard Sauce
    Votes: 1
    Rating: 5
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    Servings
    Ingredients
    • 1 teaspoon sea salt
    • 1/2 teaspoon pepper if desired
    • 1/2 teaspoon garlic powder
    • 1 cup almond meal (or gluten-free flour) or you may grind almonds finely in the food processor
    • 1 pound chicken tenders free-range, hormone-free, antiobiotic-free
    • 1 egg lightly beaten, organic, Omega-3
    • 2 teaspoons coconut oil
    • 1 tablespoon gluten-free mustard (optional)
    • 1 teaspoon raw, unfiltered honey (optional)
    Servings
    Ingredients
    • 1 teaspoon sea salt
    • 1/2 teaspoon pepper if desired
    • 1/2 teaspoon garlic powder
    • 1 cup almond meal (or gluten-free flour) or you may grind almonds finely in the food processor
    • 1 pound chicken tenders free-range, hormone-free, antiobiotic-free
    • 1 egg lightly beaten, organic, Omega-3
    • 2 teaspoons coconut oil
    • 1 tablespoon gluten-free mustard (optional)
    • 1 teaspoon raw, unfiltered honey (optional)
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    Instructions
    Main Instructions:
    1. Preheat oven to 375 degrees F.
    2. In a bowl, mix sea salt, pepper, garlic powder, and almond meal and blend well with a fork.
    3. Dip the chicken pieces in the egg, coating both sides. Immediately dredge in the almond meal mixture, covering both sides completely.
    4. Place chicken on a baking sheet. Cook for about 12 minutes, being sure to turn chicken over after 6 minutes.
    5. Allow to cool for several minutes if serving to children.
    For Crispy Tenders:
    1. Chicken tenders will not be crispy. If you are used to fried chicken tenders, you may want to finish with this extra step.
    2. Heat 2 teaspoons of coconut oil in a large skillet over medium-high heat. When skillet is hot, add half of the baked tenders to the skillet. Cook for about 30-60 seconds per side, depending on desired crispiness.
    3. Remove tenders and repeat process for remaining chicken tenders.
    Honey Mustard Sauce:
    1. Consider serving with a honey mustard sauce.
    2. Mix 1 tablespoon of gluten-free mustard with 1 teaspoon of raw, unfiltered honey*.
    Recipe Notes

    *Raw, unfiltered honey is not appropriate for children under 2 years of age. Use pasteurized honey in recipes that will be fed to children under 2.