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This was a meal the whole family loved! It is paleo, gluten free, dairy free, and can be Whole30 if you omit the dipping sauce.

Chicken Strips with Spicy Maple Mustard and Roasted Veggies

  • Servings: 4
  • Difficulty: easy
  • Print

INGREDIENTS

For the Chicken:

  • 1.5 lb boneless, skinless chicken tenderloins
  • 2 eggs
  • 1/5 cup Almond flour
  • 1/2 cup Arrowroot Powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tsp Salt
  • 1/2 tsp Cayenne Pepper

For the Spicy Maple Mustard:

  • 2 TB Dijon Mustard
  • 3 TB Pure Maple Syrup
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp salt

For Sweet Potatoes:

  • 1 TB EVOO
  • 1/2 tsp Garlic Powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb sweet potatoes

For Broccoli:

  • 1 TB EVOO
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 heads of broccoli

Instructions

Preheat the oven to 425 degrees and position racks in center and bottom of oven. Line two large baking sheets with parchment paper. Cut the sweet potatoes into fries/planks/sticks and add to a large bowl. Drizzle with EVOO and season with salt, pepper, and garlic powder. Toss until evenly coated. Spread onto pan in an even layer.
Cut the broccoli into bite-sized florets. Add broccoli to the same bowl you used for the sweet potatoes and coat with oil, salt, and pepper. Set bowl aside.
In a medium bowl, add 1/2 cup of Arrowroot powder. In another medium bowl, whisk the eggs. In another medium bowl, mix together the almond meal, garlic powder, paprika, salt, and cayenne pepper. Stir to combine.
Dredge each chicken strip in arrowroot powder, then dip into the egg, then coat in the almond meal mixture (pressing gently to ensure it adheres). Place all strips onto a prepared baking sheet. Place the chicken strip pan onto the top rack and the sweet potato pan onto the bottom rack. Bake for 10 minutes. Meanwhile, make the dipping sauce. Whisk together dijon mustard, maple syrup, salt, and cayenne pepper. Set aside.
Remove the sweet potato pan from the oven and flip the potatoes, then spread broccoli evenly over top. Remove the chicken strip pan from the oven and flip each strip. Return both pans to the oven and bake for another 15 minutes.
Notes: Leave out (or scale back) the cayenne pepper in the dipping sauce if youre feeding kids. It can get a little spicy (especially for those of us who love dip!).
Enjoy!
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