Thai Chicken Tenders with Creamy Almond Dipping Sauce
Skip the drive-thru and make these oven-baked chicken tenders with an Asian twist! Coated in a spicy seasoned mix of almond and coconut flours and served with a cool, crunchy slaw and creamy dipping sauce, it’s the perfect mix of healthy and indulgent!
1cupCoconut and Almond + Pink Paleo Powder Seasoned Coating Mix
For Asian Slaw
4cupsshredded cold slaw mix
2tablespoonchopped cilantro
2tablespoontoasted sesame oil
1tablespoonlime juice or apple cider vinegar
1teaspoonhoney or agave nectar
¼teaspoonsea salt
For Creamy Almond Dipping Sauce
⅓cupunsweetened coconut milklow calorie variety from a carton
2tablespooncreamy unsalted almond butter at room temperature
1tablespoonlime juice or apple cider vinegar
1teaspoonsriracha sauceoptional
Instructions
Preheat oven to 350ºF and line a medium baking sheet with parchment paper. Blot chicken tenders dry with paper bowl. Whisk eggs in a shallow bowl and add Paleo Powder to a second shallow bowl. Dip each chicken tender in egg wash, shaking off excess, and dredge in Paleo Powder to coat. Place on a baking sheet.
Bake chicken tenders for 30-35 minutes.
While chicken tenders are cooking, stir together ingredients for Asian slaw in a large bowl and divide between small compartments of 4 teal MPOF containers. Stir together ingredients for the dipping sauce in a small bowl until almond butter is completely mixed and divide between 4 small sauce cups. Place 1 sauce cup in large compartments.
Divide chicken tenders between large compartments.