NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast strips

3 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

0.5 tbsp honey

1 tbsp Dijon mustard

1.5 cup broccoli florets

1 tsp olive oil

PREPARATION

• 1

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

• 2

  Whisk the egg white in a small shallow bowl until slightly frothy.

• 3

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

• 4

  Dip each chicken strip into the egg white, then dredge through the almond flour mixture, pressing gently to ensure an even coating.

• 5

  Place the coated tenders on the prepared baking sheet and mist evenly with 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

  While the chicken is baking, steam the broccoli florets for 5 to 6 minutes until tender-crisp.

• 8

  In a small ramekin, whisk together the honey and Dijon mustard until smooth.

• 9

  Serve the crispy chicken tenders alongside the steamed broccoli with the honey mustard sauce for dipping.