Page 229 - 28_Days_of_Clean_Eating.sanet.cd

Panko-Pecan Crusted

Chicken Tenders with
Dairy-Free
Steamed Broccoli

You’ll feel great about serving this delicious, kid-friendly (and
adult-friendly) version of chicken fingers to your family. Instead of
deep-frying, these oven-baked tenders get their crunch from 100%
whole-wheat panko and crispy chopped pecans. Served with clean
eating approved honey-mustard sauce, this recipe is sure to be
requested by your family over and over again.
Time-Saving Tip: Every now and then, supermarkets put chicken
tenders on sale. When they do, grab a few packages to put in the
freezer to help you save an extra five minutes of prep time with
this recipe.

For the chicken tenders: 2 eggs, lightly beaten
Coconut oil for greasing ½ cup 100% whole-wheat
1½ pounds boneless pastry flour
skinless chicken breasts, For the broccoli:
cut into strips 1 (16-ounce) package frozen
1 teaspoon Italian seasoning broccoli florets
1 teaspoon garlic powder 2 tablespoons extra-virgin
½ teaspoon salt olive oil
½ teaspoon freshly ground ½ teaspoon salt
black pepper ½ teaspoon freshly ground
1 cup 100% whole wheat black pepper
panko bread crumbs ½ cup Honey-Mustard Dipping
½ cup finely chopped pecans Sauce (page 289)

To make the chicken tenders:
1. Preheat the oven to 350°F.
2. Coat a rimmed baking sheet with the coconut oil; place it in the
oven while it preheats.

228 28 Days of Clean Eating