These Paleo Chicken Strips are gluten-free, egg-free, wheat-free and grain-free so they're perfectly Paleo in-fact. I adore making these allergy-friendly paleo chicken strips in bulk and popping them in the freezer for busy nights and the kids lunchboxes I've almost forgotten about. If you love these, check out my other lunchbox recipes in my 'A Healthy Lunchbox' eBook . I have oodles of quick to make, freezer friendly recipes in their.
600g chicken tenderloins
1 cup almond meal or quinoa flakes (I do an equal mix of both)
1 tbsp dried Italian herbs
3 tbsp raw honey
Coconut oil, for baking
Preheat oven to 200°C and line an oven tray with baking paper. Place two bowls close together. In one bowl, combine almond meal (or quinoa flakes if you prefer) and dried herbs. Place the honey in the other. If you're honey is very lumpy, heat it very lightly for a few seconds so it's more pliable.
Dip a chicken tenderloin in honey to very lightly coat, allowing any excess to drip back into the bowl. Roll it in the almond/flake meal mixture and place on the oven tray. Repeat process until all tenderloins are coated.
Brush with a little coconut oil and bake for 10 minutes. Turn the oven to its grill function and grill for 2 minutes or until crispy on both sides.
Serve in lettuce cups with salad and sweet potato chips. To avoid the traditional sugar-laden dipping sauces, mash an avocado with a little coconut oil for dipping if you prefer.
Stacey Clare's Nutritional Tip
These beauties are gluten, dairy, egg and refined sugar free, perfectly Paleo in-fact. Using almonds for the crunchy coating means you'll benefit from them and get a perfect crunch. But never fear if you don't have any on hand or you want to make them lunchbox safe, use oats, quinoa, millet or even rice flakes. If you love these, check out my other lunchbox recipes in my 'A Healthy Lunchbox' eBook . I have oodles of quick to make, freezer friendly recipes in their.