Almond & Coconut Crusted Chicken Tenders with Lemony Roasted Potatoes

 

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I love chicken nuggets…don’t we all? But I also love to eat clean and healthy and not entirely wreck the dozen burpees I did in the morning (on a good day). Almond meal along with coconut flakes lends a perfect crunchy coating to these baked tenders. To complete the easy peasy weekend meal, I tossed some small potatoes with olive oil, lemon and parsley and roasted them until crispy on the outside and soft on the inside. Some steamed veggie like broccoli is the perfect third wheel. Of course, you can totally forgot the greens and simply eat your nuggets and spuds but remember to dip them in honey mustard and organic Annie’s  ketchup. Isn’t it nice being an adult and eating your chicken nuggets too?!

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Almond & Coconut Crusted Chicken Tenders with Lemony Roasted Potatoes

  • Servings: 2 heartily 4 if you also eat dessert
  • Difficulty: easy
  • Print

Ingredients:

For Tenders:

  • 1 pound boneless skinless chicken breast tenders (or whole breasts and you can cut them into strips yourself)
  • 1/2 cup almond meal
  • 1/4 cup shredded, unsweetened coconut
  • Dashes of paprika, garlic powder and salt and pepper
  • 1 egg, whisked
  • Coconut oil spray or olive oil
  • Honey mustard and/or honey for dipping

For Potatoes:

  • 1 pound small potatoes, I used Trader Joe’s Dutch yellow, fourthed
  • 1/4 cup fresh parsley, finely chopped
  • 1 lemon zested and juiced
  • 1 tablespoon olive or coconut oil
  • A splash of honey or maple syrup
  • Salt and pepper

Directions:

Preheat the oven to 425. Prepare the potatoes by slicing them and dressing them in a bowl. Spread evenly on a parchment lined baking sheet and bake for 25 minutes. While the potatoes are baking, prepare your tenders. Parchment line another baking sheet and if you have one, line with a rack and spray the rack with coconut oil spray or brush with olive oil. Drench each tender into the whisked egg then into the almond/coconut mixture then place on the rack. At the 25 minute mark, turn the potatoes and transfer the pan to the bottom rack. Turn the oven to 400 degrees and bake the chicken for about 8-9 minutes then flip and continue to cook until golden brown. Remove the potatoes at the 8 minute mark if they are starting to burn. Let cool then dunk away!

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2 thoughts on “Almond & Coconut Crusted Chicken Tenders with Lemony Roasted Potatoes

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