Almond Crusted Chicken Tenders

As I mentioned last week, I’m determined to stick to a whole30 or paleo diet. Of course there’s a meal here and there when I slip but I’m limiting those cheat meals. Yesterday I made almond crusted chicken tenders and served them in a yummy refreshing salad. I need to tweak this clean breading system as I really had to press the almonds in but they were still pretty darn tasty! I also made some regular tenders breaded in Panko for my guy which he drowned in buffalo sauce. (Nothing surprising there).

Preheat your oven to 425 degrees. Take two bowls and fill one with chopped/sliced almonds and one with egg whites or a whole egg beaten. Dry the chicken tenders really well with paper towels and dip the chicken in the egg mixture and then into the almonds, pressing to coat. (Do this same process with panko breadcrumbs if you’re okay with breadcrumbs.)

Lay the chicken tenders on a foil-lined baking sheet and season with whatever spices you like (I used seasoning salt) and bake for 20-25 minutes or until the chicken is cooked through and the coating is golden brown.

Remove from the oven and let cool for a few minutes. 

Meanwhile, I shredded some kale and tossed it with lemon garlic vinaigrette, sliced strawberries, and an avocado. Top the salad with sliced chicken tenders and add some red pepper flakes for a kick.

This will definitely be in my rotation for the next few weeks!