NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast tenders

2 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

1 tbsp Dijon mustard

1 tsp raw honey

1 tsp apple cider vinegar

1.5 cup broccoli florets

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk the egg until smooth; in a separate shallow dish, combine the almond flour, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Dip each chicken tender into the egg wash, allowing the excess to drip off, then roll in the almond flour mixture, pressing firmly so the coating adheres.

• 4

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

• 5

  While the chicken is in the oven, whisk together the Dijon mustard, raw honey, and apple cider vinegar in a small bowl to create the dipping sauce.

• 6

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

• 7

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