Recipe : Healthy Baked Chicken Tenders

I was browsing through Pinterest the other night (there are so many good recipes!) and I found one I wanted to try. We've been slowly transitioning our eating style to more natural, paleo-ish, and less refined way of eating. We have also been aiming for high protein, low carbs.

We're not perfect, we're human, but we do try our best to be better every day. I have loved the slow transition we are taking because it seems so much easier and the little steps make every day successful. This style of eating has really been making my pregnant belly happy. Our baby loves his protein, veggies, and meditation (every time I meditate he starts dancing away).

So last night, I made these delicious baked chicken tenders with a side salad! It was a lot easier than I thought it would be, and they turned out great.  They are husband and baby approved. I changed the recipe slightly from the original I found on Pinterest.

This recipe is gluten free, GARD diet approved, high protein/low carb, and can be altered to be completely Paleo compliant! Now, let's get cooking.

First I like to gather all the needed ingredients. For this recipe, most of what I have came from Costco. You will need:

2 pounds chicken tenders
1 cup Almond Flour (I used Honeyville found at my Costco)
1-2 eggs (depending on amount of chicken/size of eggs. I only needed 1 egg)
1 tablespoon Ground Flaxseed (also found at Costco)
1 teaspoon paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp dried parsley
ground black pepper to taste

Tools you will need:

Some non-stick agent (I used some olive oil spray)
A baking sheet (I ended up needing 2)
2 deep plates or shallow bowls (used for egg and then another for the almond flour mixture)

Preheat the oven to 425 degrees.

Combine the Almond flour, flaxseed, and all the spices in one shallow bowl.

In the other bowl, crack the egg(s) and lightly beat.

Your spread should look something like this:

Take each chicken tender out and blot off excess moisture with a paper towel. Then thoroughly coat the tender in the egg mixture. After that, pack on the almond flour to create a coating over the chicken. Place on your greased baking sheet (I put some tin foil on the baking sheet because ours are a little old and stick to everything.)

Continue for the remainder of the tenders. Voila!

Now, put those babies in the oven for 8 minutes on each side, flipping them over in between.

Once they are done, enjoy them with a salad for some good healthy fiber and nutrients. We also made some yummy Honey Mustard (using a little honey and mustard, haha) to go with the chicken tenders.

These were amazing! You can find the original recipe I used here. It was a phenomenal way to make some delicious allergy friendly, healthy chicken tenders. 

If you try out this recipe, let me know! I would love to see pictures of your creations or comments on how it went! Cheers to another day better than the last.