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Nutrition Facts

Instructions

• STEP 1

  Preheat the oven to 425°F and position rack in the centre. Line a baking sheet with parchment paper.

• STEP 2

  Whisk the egg in a small bowl.

  • 1 egg

• STEP 3

  In a medium bowl, mix together the almond meal, shredded coconut, garlic powder, paprika, salt, and pepper.

  • ½ cup almond meal/flour
  • ¼ cup shredded unsweetened coconut
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 4

  Fill a medium saucepan about halfway with water, cover, and bring to a boil.

• STEP 5

  Cut the chicken into strips.

  • ½ lb chicken breasts, boneless skinless

• STEP 6

  Dip the chicken strips into the egg, then transfer to the dry mixture and turn to coat. Shake off excess and place on the baking sheet. Drizzle with olive oil.

  • ½ tbsp extra virgin olive oil

• STEP 7

  Place in the oven and bake until the crust is golden brown and the chicken is cooked through, 15-20 minutes.

• STEP 8

  Wash the green beans and trim ends. Add to the boiling water and cook until bright green, 3-4 minutes. Drain in a colander and rinse under cold water to prevent further cooking. Set aside to drain further.

  • 1 lb green beans

• STEP 9

  Peel and mince the garlic.

  • 3 cloves garlic

• STEP 10

  In small bowl, prepare the dip by whisking together ⅓ of the minced garlic (save the rest for the green beans), mayonnaise, Dijon, honey, salt, and pepper.

  • ¼ cup mayonnaise
  • 1 ½ tbsp Dijon mustard
  • 1 tbsp honey
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 11

  Wipe the saucepan dry and return to the stove over medium heat. Add oil and swirl to coat bottom. Add the remaining minced garlic and cook until fragrant, 15-30 seconds.

  • 1 tbsp extra virgin olive oil

• STEP 12

  Add the green beans and season with salt and pepper; toss to combine.

  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 13

  Place the chicken tenders on a plate, arrange the green beans on the side, and serve with the honey mustard dip. Enjoy!