Try out this quick, kid-friendly dinner!
Almond-Crusted Chicken Tenders, Sweet Potato Fries and Broccoli
Chicken Tenders
- 1 lb. chicken tenders
- 1 egg
- 1/2 cup almond meal
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon smoked paprika
- olive oil
- salt & pepper
In a shallow bowl combine almond meal, garlic powder, salt, pepper & smoked paprika. Sprinkle salt and pepper on both sides of the chicken tenders. In a small bowl scramble up 1 egg. Dip the chicken tenders in the egg, then roll them around in the breading mixture. Press the mixture all over the chicken and then shake off the excess. Place a large skillet over medium high heat. Add 1 tablespoon of oil to the pan. Once oil is hot, add a few tenders and cook for about 3 minutes on each side. Continue with the rest of the tenders and serve with some paleo ketchup! Recipe for ketchup below:
- 6 oz. tomato paste
- 2 tablespoons apple cider vinegar
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp mustard powder
- 1 teaspoon salt
- 1/3 cup water
Mix all ingredients together. Refrigerate the leftover.
Sweet Potato Fries
- 3 sweet potatoes
- 3 tablespoons coconut oil, melted
- salt & pepper
- Cinnamon
Preheat oven to 400 degrees. Thinly slice sweet potatoes. Place into a bowl with the coconut oil, salt and pepper and mix. Spread onto a foil-lined baking sheet without overlapping. Sprinkle cinnamon on top. Bake for 15 minutes, then flip and bake for another 10.
Roasted Broccoli
- 1 head of broccoli
- Olive oil
- Garlic
- 1 lemon
- Salt & pepper
Preheat oven to 400 degrees. Chop broccoli into small pieces. Mix in a bowl with olive oil, garlic, lemon, salt and pepper. Spread on a foil-lined baking sheet. Bake in oven for 30-40 minutes.
