Chicken Tender Makeover & Tomato Cucumber Salad
8:00 AM
I originally had a meatball soup recipe planned to share today, but given the weather, that hardly seems appropriate, does it? Time to put away the soup and whip up a cold salad, because summer is clearly coming!
Cleaner Chicken Tenders
Ingredients
1.5-2 pounds chicken tenderloins (or you can cube chicken breast meat to make chicken nuggets)
1 heaping cup almond flour
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 tablespoons butter
2 tablespoons yellow mustard
1 egg
Directions
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Combine all dry ingredients in a wide dish (a large plastic bag is easier for nuggets).
Combine all wet ingredients in a separate wide dish (or separate plastic bag, if making nuggets).
If making chicken tenders, roll each tenderloin in the wet mixture, then the dry mixture, and place on the lined baking sheet.
If making chicken nuggets, place in the bag with the wet mixture, seal and shake to coat, then transfer to the dry mixture bag and repeat.
Bake for about 20-25 minutes, until chicken is no longer pink and the crust is brown.
Bake for about 20-25 minutes, until chicken is no longer pink and the crust is brown.
Tomato Cucumber Salad with Lime Balsamic Dressing
Ingredients
1 cucumber, peeled, quartered and sliced
1 cucumber, peeled, quartered and sliced
4 roma tomatoes, quartered and sliced
Dressing:
2 limes, juiced
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon honey
1/4 teaspoon salt
Directions
Combine cucumber and tomatoes in a medium sized bowl. After whisking together dressing ingredients, add to bowl and stir to combine.
The longer the salad soaks in the dressing, the more flavor it will have. For best results, place in the refrigerator for an hour before serving.
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