Almond-Flax Chicken Fingers
Thank heavens for healthy substitutions because I love me some chicken fingers. We’re substituting deep-fried for baked and swapping the flour batter for almond meal + ground flax. These are my fave!
ALMOND-FLAX CHICKEN FINGERS RECIPE
(gluten free + dairy free)
Prep Time: 15 minutes
Cook Time: 20 minutes
INGREDIENTS: Use organic whenever possible
- 4 boneless, skinless chicken breasts (4‐6 ounces each)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon almond butter
- 1 teaspoon lemon juice
- 1 teaspoon salt
- dash of fresh ground pepper
- 1 teaspoon paprika
- ⅓ teaspoon garlic powder
- 3 tablespoons ground flaxseed
- 1/2 cup almond meal
Preheat oven to 350 degrees F. Rinse the chicken and pat dry with a paper towel. Place the chicken breasts between sheets of wax paper and pound with a meat cleaver until thin. Slice breasts into 3 inch x 1 inch strips.
In a small bowl, combine the olive oil, almond butter, lemon juice, and all the seasonings. Spread the mixture on the chicken strips. Combine the flaxseed and almond meal in a small bowl and set aside.
Place the chicken breasts on a lightly oiled baking tray. Sprinkle half the almond‐flax mixture evenly over one side of the strips. Pat each strip with your hand to make the “crust” stick to the chicken. Carefully turn over each chicken piece and repeat the process, using the remaining half of the almond‐flax mixture.
Place the chicken in the center of the oven and bake for 20 minutes, or until an instant ‐read thermometer reaches 165 degrees on the thickest part of the chicken, or until the juices run clear.
RECOMMENDED SIDE DISHES:
Roasted Veggies or Wilted Leafy Greens