When I saw this recipe for chicken nuggets, I couldn't pass it up. Kalyn's Kitchen is a great foodie blog, and she too has gone through the struggle of South Beach and often shares recipes for it. I changed the recipe up a bit based on the foods that we had, so here it is!
Almond Meal Chicken Tenders
2 lbs boneless skinless chicken breasts
(I used a package that were already cut into tenders)
1/2 cup almond meal
(I only had almonds, so I just ground them up until I got about half a cup. Don't grind too much or you'll just have almond butter.)
(she calls for paprika and poultry seasoning, I just used some basil, oregano and Lawry's Seasoned Salt)
Preheat oven to 400 degrees. Coat baking sheet in EVOO and place in oven while it is preheating. Trim fat and tenderize chicken a bit (if needed). Combine almond meal and spices in a small bowl. Dip chicken tenders in mixture until fully coated. Remove baking sheet from oven and place coated chicken tenders on it while it is still hot.
Bake 8-10 minutes, turn chicken tenders, and bake an additional 10-12 minutes until browned on both sides. (Time will of course vary between ovens, but try not to overcook!) I served them with some ranch dressing, but they tasted wonderful alone with no dipping sauce!
That's it! I also served them with some green beans tossed in EVOO and some garlic salt (in our kitchen, veggies are always made better by some garlic salt... yum.)
Hope you enjoy these! They were certainly a hit for us and I take comfort knowing I can make some tasty chicken tenders or nuggets for future children who are begging for a less healthy version. ;)