YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Tenders with Roasted Broccoli
Enjoy a satisfying and balanced meal featuring crunchy, oven-baked chicken tenders coated in a light almond flour crust, paired with perfectly roasted broccoli seasoned with a hint of garlic and olive oil. A wholesome recipe that delivers on taste and nutrition.
INGREDIENTS
4 ounces Chicken Tenders
1 large Egg
1/4 cup Almond Flour
1 cup Broccoli
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Paprika
1/2 teaspoon Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F and line two baking sheets: one for the chicken and one for the broccoli.
In a shallow bowl, combine the almond flour, paprika, garlic powder, salt, and black pepper.
In another bowl, beat the egg until smooth.
Dip each chicken tender first into the egg and then dredge in the almond flour mixture, ensuring an even coating.
Place the coated chicken tenders on the prepared baking sheet.
On the second baking sheet, toss the broccoli with the olive oil, a pinch of salt, and black pepper until evenly coated.
Bake the chicken tenders and broccoli in the oven. Roast the broccoli for about 15 minutes until tender and slightly crispy on the edges, and bake the chicken tenders for about 20-25 minutes, flipping halfway through, until the chicken is thoroughly cooked and crispy.
Once cooked, remove from the oven and let rest for a couple of minutes before serving.