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Chicken Tenders With Roasted Broccoli
This recipe is sure to be a hit with your little ones. Make your own baked chicken tenders and pair them with broccoli for a meal you can feel good about sharing with your family.
- 2 large eggs, lightly beaten
- 1 cup almond flour
- 3 tbs. all-purpose flour (substitute tapioca starch for gluten-free)
- 2 tbs. Italian seasoning
- 1 1/2 tsp. salt
- 2 pounds boneless, skinless chicken tenders
- 1.5 pounds fresh broccoli florets
- 1 tbs. coconut oil, melted
- 1/2 tsp. garlic powder
- 1/4 tsp. black pepper
- Olive oil cooking spray
- Dipping sauces of choice, such as honey mustard, ketchup, or ranch, if desired
Heat oven to 425 degrees F. Grease a large baking pan with olive oil cooking spray or line with parchment paper.
Place eggs in a shallow bowl. In another shallow bowl, combine the almond flour, all-purpose flour, Italian seasoning, and one teaspoon salt. Dip the chicken tenders into the egg mixture, followed by the flour mixture, coating on all sides. Transfer the coated chicken tenders to the prepared baking pan.
In a bowl, toss the broccoli florets with melted coconut oil, garlic powder, 1/2 teaspoon salt, and pepper. Grease a second baking pan with olive oil cooking spray or line with parchment paper. Arrange the broccoli in an even layer.
Bake the chicken tenders for 28 to 30 minutes, adding the broccoli when there is 20 minutes remaining. Cook until the chicken tenders are cooked through and no pink remains (internal temperature should reach 165 degrees F). Serve with desired dipping sauces.