Last night was that half-excited, half-dreaded “night before school”. Though many dinners are six around the table…one college-bound son was seeing friends for the last time before heading off to Boston and one ambitious junior-in-high-school son was eating dinner elsewhere to get training tips for making it on nearby college Nordic ski teams.
That left the girls and their dad and me to enjoy these simple, delicious grain-free chicken tenders for dinner.
The crowd was small, but the reviews were…yum! Ummm, these are so good, Mom 🙂
I served these grain-free chicken tenders with a big mess of steamed, buttery green beans and called it good for a busy night. If you wanted to add more GAPS goodness to it, serve with a mug of broth and your favorite ferment. You could also serve an additional salad and some fresh, hot applesauce.
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These grain free chicken tenders with honey mustard mayo are a comfort food with a healthy twist.
FOR CHICKEN TENDERS:
- 2 lbs chicken breast, cut into strips
- 3 eggs
- 3/4 cup coconut flour
- 1 1/2 cup shredded coconut (unsweetened)
- 2 teaspoon sea salt
- 1 teaspoon paprika
- 1/2 cup butter or ghee, melted
FOR HONEY MUSTARD MAYO SAUCE:
- 1/4 cup homemade mayonnaise (you can use my mayo recipe, omitting the garlic & cayenne)
- 2 tablespoons Dijon mustard
- 2 tablespoons raw honey
- Preheat oven to 350°
- Prepare 2 large baking pans with a thin coat of butter
- In a medium bowl, gently beat the eggs
- In a pie dish, combine the coconut flour, shredded coconut, salt, and paprika
- Dip the chicken strips into the egg mixture, and then into the coconut flour mixture, and place in the baking pans
- Drizzle the melted butter over top of all the chicken and place the pans in the oven
- Bake for about 30 minutes, or until chicken strips reach 180° on a meat thermometer
- Combine the ingredients of the Honey Mustard Mayo and serve with chicken tenders