Friday, March 2, 2012

Paleo Chicken Fingers

I feel like we are making big strides towards in our commitment to eating paleo or at least gluten free - the other day Dave demoted the toaster from its spot in the kitchen to storage in the basement in order to make room for his protein powder. I actually can't remember the last time we used the toaster...

Serves two

Chicken breasts or thighs, cut into strips
1 egg
1/2 cup almond flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon chipotle powder

2 tablespoons mayonnaise
1 tablespoon dijon mustard
1 tablespoon honey

Preheat the oven to 375 F.

In a bowl, combine the flour and seasonings. In a second bowl, whisk the egg. Dip the chicken in the egg and then dredge in the flour mixture. Place on a baking sheet. Bake for 15 to 20 minutes or until cooked through.

In the meantime, prepare the honey-mustard sauce by whisking together the mayonnaise, mustard and honey.

Serve with sweet potato fries.



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