Crispy Oven-Fried Chicken Tenders with Mustard Dip

Ingredients

• 4 oz (113 g) chicken breast
• 1/4 cup (24 g) almond flour
• 1/2 oz (14 g) grated Parmesan
• 1/2 tsp (1 g) smoked paprika
• 1/4 tsp (1 g) garlic powder
• a pinch of fine sea salt and black pepper
• 1 (33 g) large egg white, beaten
• 2 tsp (10 ml) olive oil, divided
• 1 1/2 cups (150 g) green beans, trimmed
• 3 tbsp (46 g) plain Greek yogurt, 0%
• 2 tsp (10 g) Dijon mustard
• 1 tsp (4 g) granulated 1:1 sweetener

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 425°F (220°C) and line a baking sheet with parchment. Cut the chicken into 4 long strips.
2. Mix the almond flour, Parmesan, paprika, garlic powder, salt and pepper. Dip each strip in the egg white, then press it into the crumb.
3. Lay the tenders on the sheet and brush them with half the oil. Toss the green beans with the rest beside them and bake 14 minutes, until deep golden and 165°F (74°C) inside.
4. Stir the yogurt, Dijon and sweetener into a dip and serve it alongside.