NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 tbsp almond flour

1 large egg

0.25 cup Greek yogurt

1 tbsp Dijon mustard

1 tsp honey

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 spray avocado oil

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

• 2

  Slice the chicken breast into even 1-inch thick strips to ensure they cook at the same rate.

• 3

  In a shallow bowl, whisk the large egg until well-beaten to create a smooth binder for the coating.

• 4

  In a separate shallow dish, combine the almond flour, garlic powder, smoked paprika, sea salt, and black pepper.

• 5

  Dip each chicken strip into the egg wash, allowing excess to drip off, then dredge thoroughly in the almond flour mixture.

• 6

  Arrange the coated chicken on the prepared baking sheet and lightly mist the tops with avocado oil spray for extra crunch.

• 7

  Bake for 15-18 minutes, flipping halfway through, until the coating is crisp and the chicken reaches an internal temperature of 165°F.

• 8

  While the chicken bakes, whisk together the Greek yogurt, Dijon mustard, and honey in a small bowl until smooth and zesty.

• 9

  Serve the warm, crispy chicken tenders immediately alongside the cool dipping sauce.