Almond Crusted Chicken Tenders & Baked Sweet Potato Fries

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The adults love this recipe just as much as the kids do!  These guilt free chicken tenders and fries are the perfect mid-week carb refeed in our house.  I typically center my carbs around my workouts which are really early in the morning and taper them off throughout the day leaving dinner pretty low-carb.  I feel like too heavy of a dinner negatively impacts my next morning’s workout, but since I lift in the afternoon on Thursdays, Wednesday is a great refeed opportunity.

As much as I would love to, I can’t take credit at all for this recipe.  I found it on Pinterest from Allergy Free Alaska months ago and have been using it almost weekly ever since.  The honey mustard recipe of theirs is also a must have with these tenders!  I did add the sweet potato fries with it, but that’s about it.

Here it is about to go in the oven!


Chicken Tenders

2 Lbs. Chicken, cut into strips (or buy pre-cut tenders)
1 C. Blanched Almond Flour
1 Tbsp. Ground Flax
1 tsp. Paprika
1/2 tsp. Garlic Powder
1/2 tsp. Sea Salt
1/2 tsp. Dried Parsley
1/4 tsp. Italian Seasoning (original recipe uses Poultry Seasoning)
Pepper to taste
2 Eggs

*These are not crispy tenders, but the flavor is so amazing you won’t care!

  1. Cover 2 large cookie sheets with parchment paper and preheat the oven to 425 degrees.
  2. Whisk eggs in a small bowl
  3. Mix almond flour, flax, paprika, garlic powder, salt, parsley, italian seasoning and pepper together in a large bowl.
  4. Dip each tender in egg, let it drip off for a second and then cover completely in breading mixture.
  5. Place in the oven and bake for 8-9 minutes, flip, and cook for an additional 8-9 minutes, or until internal temperature is 180 degrees.


Sweet Potato Fries

2 Lg. Sweet Potato
1 Tbsp. EVOO

  1. Cover a large cookie sheet with aluminum foil and preheat the oven to 425 degrees.
  2. Peel sweet potatoes and cut into strips.  Lightly toss with EVOO.  Arrange them on the sheet so they aren’t overlapping too much and season.
  3. Salt & pepper is always a simple and delicious way to season, but when I make this recipe I like to add paprika and garlic powder, just like the tenders.
  4. Bake for 30 minutes, flipping halfway though cooking.


Honey Mustard Dipping Sauce

3 Tbsp. Honey
2 Tbsp. Dijon Mustard

  1. Mix honey and mustard in a small bowl.


I hope your family enjoys this recipe as much as mine does!


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