Healthy Baked Chicken Tenders with Honey Mustard Sauce

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  3 Egg, Whole, Large(132g)
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  1 cup Almond Flour, Blanched
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  1.5 tsp 1½ teaspoons sea salt
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  1 tsp Paprika, Ground
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  1 tsp Onion powder
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  1 tsp Garlic powder
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  Freshly Cracked Black Pepper, To Taste
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  2 cup Coconut, Shredded, Unsweetened
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  1.5 lbs Chicken Breast, Boneless Skinless
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  0.3 cup Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  0.3 cup Mustard, Whole Grain
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  0.5 cup Honey
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  3 tbsp Mayonnaise, Regular
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  Sea Salt, To Taste
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  Freshly Cracked Black Pepper, To Taste

Instructions

1. 1Pat the chicken breasts dry with paper towels and cut into tender-sized strips (roughly 3–4 inches long). Sprinkle all over with salt and pepper.
2. 2Set up three shallow bowls: whisk the eggs in the first bowl; combine the almond flour, paprika, onion powder, garlic powder, sea salt, and black pepper in the second bowl; place the shredded coconut in the third bowl.
3. 3Working with one chicken tender at a time, coat thoroughly in the almond flour mixture, then dip into the egg (letting excess drip off), then gently press into the coconut until fully adhered. Place each breaded tender on a greased large rimmed baking sheet, ensuring they do not touch.
4. 4Bake at 425°F for 18–22 minutes, until golden brown and the internal temperature reaches 165°F when measured at the thickest part.
5. 5While the chicken cooks, whisk together the Dijon mustard, whole grain mustard, honey, and mayonnaise in a small bowl over medium heat for 1–2 minutes until smooth and combined. Season the honey mustard sauce with salt and pepper to taste.
6. 6Remove the chicken from the oven and let cool for 2–3 minutes on the baking sheet.
7. 7Divide the cooked chicken tenders evenly into 6 airtight containers while still warm. Portion the honey mustard sauce into separate small containers.
8. 8Refrigerate the chicken and sauce for up to 4 days. Reheat chicken at 350°F for 5–7 minutes until warmed through, or serve cold with sauce on the side.