NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast tenders

2 tbsp almond flour

1 large egg white

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp honey

1 tbsp dijon mustard

1 tbsp nonfat greek yogurt

1 cup broccoli florets

PREPARATION

• 1

  Preheat the oven to 400°F and line a large baking sheet with parchment paper.

• 2

  In a shallow bowl, whisk the egg white until it becomes light and slightly frothy.

• 3

  In a separate shallow dish, combine the almond flour, garlic powder, onion powder, sea salt, and black pepper, mixing well.

• 4

  Dip each chicken tender into the egg white, then press into the almond flour mixture until thoroughly and evenly coated.

• 5

  Arrange the coated tenders on the prepared baking sheet and bake for 15-18 minutes, flipping halfway through, until golden and cooked through.

• 6

  While the chicken is baking, whisk together the honey, Dijon mustard, and Greek yogurt in a small bowl until the sauce is smooth.

• 7

  Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they are tender and bright green.

• 8

  Serve the hot chicken tenders immediately with the creamy honey mustard dipping sauce and steamed broccoli on the side.