These Clean Eating Chicken Tenders are the perfect guilt free, healthy dinner! Made with only 7 ingredients – they’ll become a staple in your home!
When I was growing up.. I basically lived off of chicken nuggets/chicken tenders + pasta. I was the PICKIEST eater ever. I seriously don’t know how my mom dealt with me. Chicken tenders were my go to meal of choice whenever we would go out to eat, accompanied by a giant pile of fries (duh). But here’s the thing with chicken tenders/chicken nuggets. In addition to being fried (we all know that’s no good for you), their ingredients are seriously questionable.. from the chicken on the inside, to the batter on the outside.
I know.. sorry to be that girl.. but it’s sad/crazy that we have to question if chicken is even really chicken, but everything has fillers in it! And then the breading.. have you ever looked at the back of a breadcrumbs containers? There is some gross stuff in there. Some brands add corn syrup, shortening and preservatives. Don’t ask me why.
I’ll step off my ingredient soap box now so we can focus on what’s really important.. THESE chicken tenders that have no junk, are super crispy and sooo yummy!
You only need 7 ingredients to make these chicken tenders, and unlike most ones that you’ll find in restaurants – they’re baked, not fried. I promise you won’t even know the difference though. The coconut flakes make these super crunchy, but also give them a slightly grown up feel. (Even though I still eat them with my hands and dunk them in copious amounts of condiments.. whatevs.) Whenever I’m feeling lazy, this is my go to meal. I typically will bread the chicken before going to the gym, and Ty puts them in the oven when he gets home from work. Super quick, super easy, and we both love them! I think you will too.
Clean Eating Chicken Tenders
|Prep:||Cook:||Yield: serves 2 people||Total:|
- 2 boneless skinless chicken breasts, cleaned, pounded slightly + cut into strips
- 1/4 cup shredded unsweetened coconut
- 1/4 cup whole wheat bread crumbs*
- 1/2 cup almond meal
- 1 teaspoon pepper
- 1 egg (beaten)
- 1 tablespoon milk of choice
- Preheat oven to 450
- Clean and pound 2 boneless skinless chicken breasts + cut into 'tender' strips.
- In a small bowl mix together coconut, bread crumbs + almond meal.
- In a separate bowl mix beat one egg and milk
- Dip the chicken into egg mixture, and then dip into breading until all chicken is coated.
- Spread chicken out on to lined baking sheet
- Bake at 450 for 10-15 minutes, flip and bake for an additional 10 minutes until outside of chicken is crunchy.
- *to make this recipe gluten free sub whole wheat bread crumbs for gluten free bread crumbs
I always dip these in mustard. This one is one of my favorites, but I’ve also been loving this Organic Honey Dijon that is made locally to CT. Do you have a food that you loved as a kid? Chicken tenders definitely top the list for me.. I’m so glad I now have a healthier option to satisfy my cravings!
Pin it for later:
Disclaimer: This post contains affiliate links.“Affiliate” means that we make a little bit of money if you click on and purchase the products that are linked. It doesn’t cost you any extra money. We appreciate your support!