Crispy Almond Chicken Tenders with Broccoli Stir-fry

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 3/4 cup almond flour or almond meal
  • Sea salt and freshly ground black pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 2 large eggs
  • 4 6-oz. boneless skinless chicken breast halves cut into thin strips
  • 2 tablespoons coconut oil
  • 1/2 large onion sliced
  • 2 cups chopped cauliflower florets
  • 3 cups broccoli florets


  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a large baking dish, combine first 4 ingredients (almond meal through cayenne pepper). In a medium bowl, whisk the eggs.
  • Dip each chicken strip first into the egg mixture and then into the almond meal mixture, coating evenly. Spread chicken strips in a single layer on the baking sheet; bake for 10 minutes per side or until chicken is cooked through.
  • Melt the coconut oil in a medium skillet with a tight-fitting lid over medium heat. Add onion and cauliflower; cook for 10 to 15 minutes or until onion is caramelized and cauliflower is slightly tender.
  • Salt and pepper to taste then add broccoli; reduce heat to low then cover and cook for 5 minutes or until broccoli is bright green and tender-crisp.
  • Serve chicken strips over broccoli stir fry.


SERVING SUGGESTION: Steamed rutabagas mashed with ghee, salt, pepper and ground nutmeg to taste.
NUTRITION: 425 Calories; 16g Fat (34.3% calories from fat); 55g Protein; 15g Carbohydrate; 3g Dietary Fiber; 205mg Cholesterol; 178mg Sodium. Exchanges: 1/2 Grain (Starch); 7 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.
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