Paleo Almond Chicken Fingers

PALEO ALMOND CHICKEN FINGERS

FOOD AS MEDICINE

This recipe is a family favorite and pleasing to all palates and ages! I like to make it in rotation with wings during football season and always make a double batch to have some frozen on hand for a quick top of a salad or mid-week survival meal. Consider serving with your favorite mayo and mix with mustard or truffle salt for a fancy aioli or dip in your favorite salad dressing. They have so much flavor and the textured almond flour coating keeps in the moisture so they stand alone just fine as well. Stella loves these and we served them at her second birthday party. To learn more about her menu and guidelines on Nourishing your Toddler, check out this blog.

INGREDIENTS

1lb boneless, skinless pasture raised chicken breasts
3/4 cup almond meal
½ tsp garlic powder
2 tsp paprika
1 tsp sea salt
1/2 tsp white pepper
2 eggs lightly beaten
1-tsp ghee for greasing pan

DIRECTIONS

Preheat oven to 375 and grease baking sheet with 1-2 tsp ghee. Place chicken breasts in freezer ziplock and pound to make about 1” thick throughout. Slice chicken breasts into long strips, 1-2″ wide. Mix together almond meal, garlic, paprika, salt, pepper. Dredge each piece of chicken in egg and then coat with almond spice mixture. Place on baking sheet in the middle of the oven and bake for 20-25 minutes, until golden and cooked throughout with juices running clear.

Note: I like to make a double batch and use a second cookie sheet to lay out the other ½ of recipe. Then I freeze chicken fingers on the baking sheet for future meals and once frozen, store in freezer bag layered with parchment paper. When cooking from frozen, will require longer baking time of 30-40 minutes but can be baked from frozen and turn out great!

Makes 4 Servings

Nutrition per serving: 304 Calories, 18g Fat, 6g Carbs, 33g Protein