- 1 lb organic skinless chicken breast, cut into strips
- 1 egg, whisked
- 1/2 cup almond meal
- 1 tbsp avocado oil
- 1/2 tsp sea salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Dash of black pepper
- Preheat oven to 400°
- Place almond meal, sea salt, paprika, garlic powder and black pepper in a small bowl and stir to combine.
- Crack egg into another bowl and whisk with avocado oil.
- One by one, dredge each chicken tender in the egg bowl, wiping off any access and then dip each into the dry mixture. Place the coated tenders on a baking pan lined with parchment paper. Bake for 20 minutes, flipping the tenders half way through. When done, the chicken tenders will be golden brown and completely cooked through. Remove tenders from the oven and allow to cool before serving.