These Grain-Free Oven-Baked Chicken Fingers are perfect for fast weeknight dinners or for batch cooking meal prep lunches.
Featured Ingredients
Chicken white meat is one of the most popular parts of the chicken as it is a low-carb and low-fat food. It is particularly rich in vitamin B3 (niacin), selenium, vitamin B6 (pyridoxine), coQ10, and phosphorus, plus more. Per 3.5 ounce serving, it offers 22.2 g of protein, making it a very lean, high-protein food choice.
Eggs are full of nutrients! A single serving of 2 eggs provides at least 10% or more of the daily value of 17 different nutrients, with the yolk containing the vast majority of the nutrition.
Herbs and spices do so much more than flavor our food! As concentrated sources of beneficial phytonutrients, they provide diverse health benefits such as reducing risk of cardiovascular disease, type 2 diabetes, and even some forms of cancer.
Grain-Free Oven-Baked Chicken Fingers
Ingredients
- 1/2 cup almond flour (or ground sunflower seeds)
- 1/2 teaspoon sea salt
- 3/4 teaspoon paprika
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin ground
- 1 large egg
- 1 pound chicken breast
Instructions
- Preheat the oven to 425 F. Line a large rimmed baking sheet with parchment paper.
- Combine the almond meal with the salt and spices on a plate or shallow dish. Beat the egg in a separate shallow dish.
- Dry the chicken with a paper towel. Dip a chicken tender in the egg, then in the almond meal mixture, coating all sides. Place on he lined baking sheet. Repeat until all the chicken is coated.
- Bake for 16 to 18 minutes,turning once in the middle of baking, until completely cooked; the internal temperature should reach 180F. Serve with ranch dip, barbecue sauce, or a mixture of half honey and half Dijon mustard from dipping.
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