Chicken Tenders with Sweet Potato Fries
This low-carb substitution for bread crumbs or flour gives these chicken tenders a nice rich flavour. If you have kids, these are the perfect dinner or snack option for them
Chicken Tenders
- 2-3 boneless skinless chicken breasts
- 1 cup almond meal
- 1 tbsp paprika
- 1/2 tsp garlic powder
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp Black pepper
- 1 tsp sea salt
- 2 eggs (lightly beaten)
- avocado oil
Sweet Potato Fries
- 2-3 large sweet potatoes
- 2 tbsp avocado oil
- 1 tsp salt
- cinnamon if desired
Chicken Tenders
- Preheat oven to 350 F.
- Cut up chicken into strips. Each breast should yield 4-6 strips
- Combine all the dry ingredients together.
- Dip the chicken into the egg mixture and then dip it into the seasoned almond mixture.
- Place the chicken strips on a greased cooking sheet and bake for 20-25 minutes
Sweet Potato Fries
- Preheat the oven to 400 F.
- Skin and cut up the potatoes to your desired shape (matchsticks work well but if you have a Veggetti, that makes it quick and easy
- Lay out the fries on a foil covered cookie sheet and roll them in coconut oil and salt until they are fully covered
- Cook for about 30 minutes, turning them over half-way through cooking. Remove when the edges are nicely brown
- Serve with a side of your favourite vegetables
Air fryer good for fries!