Healthier Chicken Tenders with Honey Mustard Sauce
Golden crunchy chicken tenders coated in tasty herbs and spices with a honey mustard dressing.
Ingredients
- 2 free range eggs, lightly beaten
- 1 cup almond meal
- 1/2 cup shredded coconut
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/4 bunch continental parsley, leaves picked, finely chopped (plus 2tbs to serve)
- 500g chicken tenderloins
- 5ml olive oil cooking spray
Honey Mustard Dressing
- 1/2 cup light Greek yoghurt
- 1 tbs honey
- 1 tbs hot English mustard
- 1 lemon, ½ juiced, ½ cut into wedges
Method
- Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
- Place egg in a shallow bowl. Combine almond meal, coconut, garlic powder, paprika and parsley on a large plate. Working with one piece of chicken at a time, dip in egg and coat in almond meal mixture. Place on tray. Spray with oil and bake for 15 minutes or until golden and cooked through.
- Meanwhile, combine yoghurt, honey, mustard and juice in a small bowl.
- Serve chicken tenders with honey mustard sauce and lemon wedges.
