Cauli Crunch Chicken Tenders with Honey Dijon & Carrot "Fries"

This recipe is quick and simple to prepare (ready in about 30 minutes), and the chicken tenders are every bit the comforting, crispy, flavorful dish you’d come to expect as a kid! Needless to say this dish is kid approved. Plus, the gluten free cauliflower “bread” crumbs add extra fiber and vitamins. You’re welcome!

Yields 4 servings

INGREDIENTS

16 oz Organic Free Range Chicken Breast (skinless, boneless, sliced into strips) or tenders

2 tbsp Avocado Oil (divided)

1/2 cup Cauli Crunch Crumbs (available on Amazon & in WholeFoods)

1/2 cup grated parmigiano reggiano

3 tsp Italian Seasoning

1/2 tsp Sea Salt

6 Carrots (medium, peeled and sliced into fries)

4 tbsp Dijon Mustard

3 tbsp Raw Honey

METHOD

Preheat oven to 400ºF and line two baking sheets with parchment paper. Brush chicken tenders/strips with half of the avocado oil.

Combine the Cauli Crunch “bread” crumbs, parmigiano reggiano, Italian seasoning, and sea salt and spread over a small plate. Press both sides of the chicken tenders/strips into the crumb/spice mixture to coat, then lay on baking sheet.

Toss the carrot sticks in remaining avocado oil. Spread across the other baking sheet.

Place both pans in the oven and bake for 30 minutes, flipping the chicken and tossing the carrot fries halfway through.

Meanwhile, combine the Dijon and raw honey in a small bowl to make the sauce. Mix well and set aside.

To serve, divide the chicken tenders and carrot fries between plates and serve with honey Dijon dipping sauce. Buon Appetito!