Optional: 1/8 teaspoon cayenne pepper for some heat
1egg
Instructions
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Pound chicken breasts to an even thickness, about 1/2 inch thick. Cut each breast into 3-4 strips of similar size.
Mix almond meal and spices together on a plate with raised edges. In a separate bowl, beat the egg.
Dip each chicken tender in the egg, then roll in the almond meal mixture. Place on baking sheet and repeat for all chicken tenders. Bake for 10 minutes, flip, and bake for 10 additional minutes.
Serve with ketchup and honey mustard for dipping, plus healthy side dishes like mashed butternut squash, cauliflower risotto, etc.