Feel like a kid again with these crunchy chicken tenders, which use crushed nuts instead of bread crumbs to eliminate all of the unecessary carbs and sugar that comes with most “junk food.”
Nutrition (per serving)
Calories: 409; total fat: 26g; saturated fat: 3g; protein: 37g; carbohydrates: 10g; sugar: 2g; fiber: 6g; cholesterol: 153mg; sodium: 139mg
Recipe and photo by Allison Schaaf, M.S., R.D., founder of online mealplanning website, PrepDish.com.
Makes 4 servings
- 1 lb chicken tenders
- 1½ cups almonds
- 1 Tbsp chili powder
- 1 Tbsp smoked paprika
- 1 Tbsp cumin powder
- 2 eggs
How to make it
Preheat oven to 425°.
In a food processor, add the almonds, chili powder, paprika, and cumin powder. Blend until almonds are finely to roughly chopped. Put chopped almond mixture in a bowl.
In a separate bowl, whisk 2 eggs.
Remove chicken tenders. Dredge each in the eggs, then the almond crust. Repeat steps until all fillets are covered.
Place almond chicken on a sheet tray. Bake 12-15 minutes, or cooked through until a thermometer placed in the center of a chicken tender reads 165°.