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Sarah Canney (runfargirl.com) created a version of chicken fingers that check a slew of boxes: baked, gluten-free, grain-free, paleo-friendly and kid-pleasing. She uses a homemade honey-mustard mixture that her 5-year-old daughter and 2-year-old son love, and tops the bites with healthy aioli for her and her hubby. “The leftovers are great salad toppers for the next day.”
Almond Coconut Chicken Tenders
1–2 cups whole roasted almonds (or 1 cup almond meal)
½ cup unsweetened coconut flakes
Salt and pepper
½ cup honey
2–3 Tbsp. Dijon mustard
1 lb. free-range chicken tenders
Preheat oven to 400 degrees. Pulse almonds in food processor until they become a coarse meal. In a large bowl, mix almond meal, coconut flakes, parsley, salt and pepper to taste. In a separate bowl, combine honey, mustard and a pinch of ginger. Coat chicken tenders in honey-mustard mixture, then dredge in almond-coconut “breading.” Place chicken tenders on greased baking dish and bake for 25 minutes. Serve with Avocado Aioli (recipe below).
Related: BBQ Black Bean Burgers
The garlic can give this aioli a bite. To make a milder version, roast the garlic or reduce to 1 clove.
1 large avocado
2 cloves garlic
Juice of ½ lemon
2 Tbsp. Greek yogurt
Salt and pepper to taste
Halve avocado and remove pit. Scoop flesh into food processor or blender. Add other ingredients and blend until smooth.