Gluten-free Chicken Tenders with a Honey Mustard Sauce
These gluten-free chicken tenders are egg-free, baked and served with a delicious homemade honey mustard sauce. The baked paleo chicken tenders are encrusted in an almond, oat, and coconut flour spiced with herbs.
Equipment
- Baking tray
- high speed blender or nut and seed grinder
Ingredients
- 500 grams chicken breast
- ½ cup almond milk
- ½ cup ground almonds
- ¼ cup ground oats (gluten-free)
- ¼ cup coconut
- ½ tsp smoked paprika
- ½ tsp oregano
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp cracked pepper
Instructions
- Slice chicken breast into strips.
- Grind almonds, oats and coconut into flour using a high speed blender or nut and seed grinder.
- Combine spices with the flour mixture in a medium size bowl.
- Measure almond milk into a medium size bowl.
- Line a baking tray with parchment paper.
- Dip each chicken breast into the almond milk to wet then roll in the flour and spice mixture before placing on the baking tray.
- Bake the chicken tenders for 25 minutes at 200° celcius. At 15 minutes flip each chicken breast to cook evenly.
Notes
Serve these healthy baked chicken tenders with the homemade honey mustard sauce! So yummy