Chicken tenders have probably become one of the most infamous staples with families that have young kiddos thumping their feet within the house walls.  I like to believe my house was … I am – is … no different!  I like to believe Amelie and Max have an extended pallet for food … and maybe they actually do.  But, I think I also let myself be convinced that at the point the double-digit age came around they’d grow out of the desire for chicken tenders.  Is my moment where I admit my naivety?  LOL!

Guillaume’s recent kick into the Paleo diet has me researching like no other on some of the best Paleo recipes out there, and I was stunned to find a chicken tender recipe that didn’t leave me feeling like I ate rubbery chicken from a fast-food joint.  You know that fast-food chicken- the kind when the crust from the chicken sticks to the top of the gums … you feel bloated and heavy within the 5 minutes of ingesting the chicken … and sometimes the crunch on these things are so freakin’ hard that pieces are flying from all sides of the mouth.

This chicken tender recipe is packed with wholesome goodness – compliments the Paleo diet – is pretty darn simple to make – takes good – AND, makes enough for a family of four with just a little leftover for tomorrow’s lunch 🙂  (I love these kind of recipes!)

Chicken Tenders With Avocado-Cilantro Sauce Recipe

Serves: 4

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Protein: 48 grams

Fat: 21 grams

Carbs: 23 grams

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Ingredients

Ingredients for Chicken Tenders

• 2 lbs of chicken tenders
• 3 eggs
• 1 cup of almond flour
• 1 cup of coconut flour
• 1 tbs of garlic powder
• 1 tsp of paprika
• 1 tsp of onion powder
• 1 tsp of cayenne pepper
• Sea salt for seasoning
• 3 tbsp of Sriracha sauce (optional)

Ingredients for Avocado-Cilantro Sauce

• 2 large avocados
• 1 cup of lime juice
• 1/2 cup of cilantro
• 1 green onion
• 1 garlic clove

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Preparation

Chicken tenders

1. Preheat the oven to 400 F.
2. Grab the baking sheet that all pieces of chicken will have ample room to bake, and line a baking sheet with parchment paper.
3. Whisk together your eggs in a small bowl.  If you desire a spicy kick to your dish, stir your Sriracha sauce with your whisked eggs.
4. Grab yourself a flat serving dish and mix together the almond flour, coconut flour, garlic powder, paprika, onion powder, cayenne pepper, and salt.  (This will be your outer crust on the chicken tenders!)
5. Line up your (a) bowl with your whisked eggs, (b) serving dish with your flour and spice mixture, and (c) baking sheet with parchment paper.  Take each chicken, one-by-one, and:
   1. Dip it first into the egg,
   2. Roll it around into the flour mixture – Shake off any excess flour from the chicken, and
   3. Lay it flat onto the baking sheet
6. Repeat step 5 for all pieces of chicken
7. Once all of your chicken tenders are crusted, place your baking sheet into the oven and bake for 13-15 minutes.

Avocado-Cilantro Sauce

Now that your chicken is cooking, it’s time to make the avocado-cilantro sauce:

1. Take your avocados and peel them, placing the avocado contents into a food processor.
2. Add your lime juice, cilantro, and garlic also into the food processor.
3. Blend the ingredients until smooth and creamy.  (Tip: If you wish for a more creamy sauce, just keep adding lime juice until you find your sauce at your desired texture.)

Voila!  You have amazing avocado-cilantro dip that not only compliments this dish, but also stays good stored in the refrigerator for up to 3 days and goes great on salad, with tomatoes … or as a sandwich spread!