The side was spiralized sweet potatoes and beets sautéed with some spices. They weren't epic, so I'm not going to do a blog post on them. You win some and you lose some! 🙂
Preheat oven to 400* F.
You will need:
I package of boneless skinless chicken tenders (around 6-8 tenders)
1/2 cup garbanzo flour (just about any GF or non-GF flour will work)
1/2 cup almond meal
1-1.5 tbsp ground flaxseed
2 egg whites
3/4 cup unsweetened plain almond milk
1.5-2 tea Dijon mustard
Salt and pepper (amount is your preference)
In one bowl, whisk together egg whites, milk, and Dijon mustard. In another bowl, mix the flour, almond meal, salt and pepper together until uniform.
Trim fat off of tenders if you prefer. Have a greased cookie sheet ready (I cover mine with foil and spray coconut oil cooking spray on it) then dredge the tenders in the flour mixture, then the liquid, and again in the flour. Make sure the entire tender is covered in the breading, and place on sheet.
After a breading all of the chicken tenders, bake at 400 degrees F for about 15 minutes, or until inside temperature reaches at least 165 degrees F.
It's that simple! You can modify the flavor by adding your favorite herbs and spices to the flour mixture.
I hope you guys enjoy this recipe!! Have a wonderful rest of your week!