Dinner Tonight: Almond Coconut Chicken Tenders

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
Serves 4

1–2 cups whole roasted almonds (or 1 cup almond meal)
½ cup unsweetened coconut flakes
Parsley
Salt and pepper
½ cup honey
2–3 Tbsp. Dijon mustard
Ground ginger
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

Avocado Aioli
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.