Lets just say that both my 3 year old and 1 year old cleaned their plates tonight. Safe to say, this recipe will happen again in our home! Basili, my overly honest husband, grabbed one on his way out the door and said ‘wow honey, those are really good – nice job! I doubt the boys will eat them though’. (they have a little spice to them – not much though!) The Zesty Almond Crusted Chicken Fingers were adapted from a recipe I found on Pinterest, which was adapted from a recipe on Gourmet Magazine. I put my own twist on it – toned down the spice and figured up the container counts.
I looked up almond meal/flour for the 21 Day Fix and here is what I found from the 21 Day Fix Facebook page:
1/4 cup of these (Almond) flours would count as about 1/2 yellow and 1 blue. However, generally these flours are used in baked goods to replace regular flour. Usually that means maybe honey or other sweeteners will be added and then other ingredients such as coconut oil, butter, chocolate, etc. That’s why it gets tricky and each serving of the prepared recipe needs to take into account the total of all ingredients used. We usually like to count baked goods as treats and will generally assign yellow and teaspoon equivalents to each serving.
- 1lb boneless, skinless chicken breasts
- 1 cup almond flour/meal
- 1 T paprika
- ½ tsp garlic powder
- 1 tsp oregano
- 1 tsp chili powder
- 1 tsp black pepper
- 1 tsp sea salt
- 2 eggs, lightly beaten
- Olive oil cooking spray - I use my Misto
- Preheat oven to 375 degrees and spray baking sheet with olive oil, set aside
- Slice chicken breasts into long strips, 1-2″ wide - trim off any fatty parts
- Mix together all of the spices and almond flour/meal in a wide bowl
- Whisk 2 eggs in a bowl and dip each chicken strip in the eggs then coat with almond spice mixture
- Place coated chicken on the prepared baking sheet
- Bake for 20-25 minutes, until golden
- Fill 1 red container with chicken (or 4 oz) = 1 Red, 1/2 Yellow, 1 Blue
- (this all depends on how much of the almond spice mixture is left too - if you didn't use a lot, I would not count it as a full blue.)
- I served this with some baked sweet potato 'fries' and mixed veggies and used some Dijon for dipping!