Easy & Healthy Baked Chicken Tenders

So last night was one of those nights, I didn't really feel like cooking much. I needed something easy and something with chicken....

I remember pinning recently this Paleo Chicken Tender recipe this week on Pinterest, so I quick went to find it!!

I was skeptical to make them, after my muffin incident yesterday afternoon, but I went ahead and trusted the recipe!

I have to say...they were delicious and super easy to make!

I served mine with some steamed, cubed sweet potatoes with cinnamon and my favorite Trader Joe's Balsamic Vegetable mix (in frozen food section and AWESOME!!)

So here is the recipe I used for the chicken tenders ( I changed the recipe up a little, but original source was AllergyfreeAlaska.com):

Easy Baked Paleo Chicken TendersYields 4-6 servings

Ingredients:

2 pounds chicken breast, cut into strips or chicken tenderloins
1 cup blanched almond flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt
1/2 teaspoon dried parsley
1/4 teaspoon poultry seasoning
ground black pepper to taste
2 eggs
Olive oil, in a sprayer

Directions:

1. Preheat oven to 425 degrees (F) and line 2 large baking sheets with parchment paper.
2. In a pie plate or another shallow wide bowl, mix together the almond flour, flax meal, paprika, garlic powder, sea salt, parsley, poultry seasoning, and ground black pepper.
3. In another small mixing bowl, lightly beat the eggs.
4. Blot the excess moisture off from the chicken tenders with paper towels and then dip them in the egg. Make sure the tenderloins are thoroughly coated in the egg mixture and then dredge them in the almond flour breading, pressing to adhere.
5. Divide the breaded chicken tenders up between the 2 baking sheets and lightly spray with olive oil. Place in the oven and bake for 8-9 minutes. Flip the tenders over, lightly spray again with olive oil and bake for another 8-9 minutes, or until the internal temperature reaches 180 degrees (F).
6. Transfer the chicken tenders to a platter and serve immediately, or at room temperature.

Serve with honey mustard sauce:

3 tablespoons runny honey
2 tablespoons Dijon mustard

1. In a small mixing bowl, whisk together the honey and Dijon. Serve immediately or place in the refrigerator for later use.

I hope you enjoy!!