Chicken Fingers

Source: www.skinnyscoop.com
Course: Dinner
Preperation time: 10min
Cooking Time: 20min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/2 cup Almond Flour/Meal 4 4 4 4 9 9 103 103
1 Pound Chicken Tenders, Cut Into Strips 38 38 1 1 5 5 212 212
1/4 Teaspoon Cumin 0 0 0 0 0 0 0 0
1/4 Teaspoon Coriander 0 0 0 0 0 0 0 0
3/4 Teaspoon Paprika 0 0 0 0 0 0 1 1
1 Large Egg(s), Beaten 2 2 0 0 1 1 19 19
1/2 Teaspoon Salt 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 43 5 16 337
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Instructions

  1. Preheat oven to 425F.  Line a large baking sheet with parchment paper.
  2. Combine almond meal with spices on a plate or shallow dish.  Place beaten egg in a separate shallow dish.
  3. Dry chicken with paper towel.  Dip in egg then dip in almond meal mixture, coating all sides.  Place on baking sheet.  Repeat until all chicken tenders are coated.
  4. Bake for 16-18 minutes, turning once in the middle of baking, until completely cooked (interior temperature should read 180F).
Visit www.skinnyscoop.com for the full instructions.

Notes


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