Chicken Tenders

Crispy, paleo, baked chicken tenders without the inflammatory oils.

Serves: 2-4

Ingredients

• 1 pound organic boneless, skinless chicken tenders

• 3/4 cup almond meal

• 1 egg

• 2-3 Tbsp finely shredded coconut

• Spices (I use a combo of paprika, garlic powder, salt, pepper and a small pinch of cayenne)

Instructions

1. Mix almond meal, coconut and spices in a shallow dish.

2. Whisk egg and add to a shallow dish.

3. Coat chicken tenders in egg wash and then almond meal mixture.

4. Optional step: Heat 1 Tbsp avocado oil in a skillet. Cook tenders for a minute on each side. (You can also skip this step and just bake them, but this steps ensures crispiness.)

5. Transfer chicken to a wire rack sitting on a baking sheet.

6. Bake at 400°F for 15-20 minutes or until fully cooked (cooking time will be less if you seared them first).