Description
When you buy chicken breasts, rip out the tenders to make this great dish! So easy, and so tasty!
Ingredients
1/4 cup Egg White
1/2 tsp Garlic Powder
1/4 tsp Salt
1/3 tbsp Honey
5 serving (serving = 4 oz) Boneless Skinless Chicken Breast Tenders
6 serving (serving = 3 tbsp raw) Bob’s Red Mill Unsweetened Shredded Coconut
2 teaspoon Dijon Mustard
1 serving (serving = 2 tbsp) Coconut Flour
1/8 serving (serving = 1 cup) Nonfat Plain Greek Yogurt
Directions
1. Mix together coconut with spices in shallow dish.
2. Dip each tender first in coconut flour, followed by egg whites, then finally coconut mixture.
3. Arrange on baking sheet lined with parchment and lightly sprayed with olive oil, and bake for 20-25 minutes at 425.
Dipping Sauce:
1. Mix together yogurt, mustard and honey.
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