I love gluten free options when I am making for for my family or guests. Gluten, found in bread crumbs, often comes from processed sources that I would rather not eat.
Chicken is a source of quality protein that is essential for proper tissue building and healing.
Chicken is high in phosphorus, an element that is essential for bone and teeth health due to its ability to balance calcium levels in the body.
You can also get B6 from chicken. B6 can support metabolism, decrease homocysteine levels (a hormone found to be high in patients with heart disease), enhances the levels of serotonin (which can cause better moods), and support resolution or prevention of arthritis.
Almonds are a great source of UNSATURATED fat. They are also loaded with protein and fiber which can help us stay fuller, longer!
2 lbs cleaned chicken tenders
¼ plain almond milk
1 cup oats, ground in food processor
½ cup almonds
¼ nutritional yeast
2 tbsp olive or coconut oil.
1 tbsp garlic powder
1 tbsp Italian seasoning (with no salt added)
1 tsp sea salt
1 tbsp black pepper
Line a baking sheet pan with a piece of parchment paper. Preheat your oven to 375 degrees Fahrenheit. Scramble the egg in 1 bowl. In separate bowl or food processor, mix all other dry ingredients. Dip chicken in egg, the dry mixture and coat all sides. Lay chicken out the baking sheet. Drizzle cutlets with melted coconut oil or EVOO. Bake for 20 minutes until crispy and internal temperature reaches 160 degrees Fahrenheit.