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- 2 large eggs
- 1 1/2 cups almond flour
- 1/2 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1/2 tsp. oregano
- 1/4 tsp. cayenne pepper
- 2 lbs. antibiotic-free chicken tenders
Preheat oven to 425 degrees F. In a large bowl, whisk together the eggs.
In a separate bowl, mix together the almond flour and spices.
Add the chicken to the eggs and mix until the tenders are well coated. Transfer the chicken to the almond flour mixture and gently toss until breaded.
Place on a greased baking sheet. Bake for 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F.