NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast tenders

0.25 cup low-fat buttermilk

2 tbsp almond flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp raw honey

1 tbsp dijon mustard

1 tsp extra virgin olive oil

PREPARATION

• 1

  Place the chicken breast tenders in a bowl with the low-fat buttermilk and marinate for at least 20 minutes in the refrigerator.

• 2

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 3

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

• 4

  Remove each chicken tender from the buttermilk, letting the excess drip off, then dredge in the almond flour mixture until evenly coated.

• 5

  Arrange the coated tenders on the prepared baking sheet and lightly drizzle with the extra virgin olive oil.

• 6

  Bake for 15 to 18 minutes, flipping the tenders halfway through, until the coating is golden and the chicken is cooked through.

• 7

  In a small ramekin, whisk together the raw honey and Dijon mustard until the sauce is smooth and well combined.

• 8

  Serve the warm chicken tenders immediately with the honey mustard dipping sauce on the side.