Chicken Tenders with Honey Mustard Dip & Roasted Green Beans.

  • ½ lb
    chicken breasts, boneless skinless
  • 1
    egg
  • 3 cloves
    garlic
  • 1 lb
    green beans
  • ¼ cup
    shredded unsweetened coconut
  •  
    almond meal/flour
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    honey
  •  
    mayonnaise
  •  
    paprika
  •  
    salt
  • 1
    Preheat the oven to 425°F and position rack in the centre. Line a baking sheet with parchment paper.
  • 2
    Whisk the egg in a small bowl.
    1 egg
    
  • 3
    In a medium bowl, mix together the almond meal, shredded coconut, garlic powder, paprika, salt, and pepper.
    ½ cup almond meal/flour
    ¼ cup shredded unsweetened coconut
    ½ tsp garlic powder
    ½ tsp paprika
    ¼ tsp salt
    ¼ tsp black pepper
  • 4
    Fill a medium saucepan about halfway with water, cover, and bring to a boil.
  • 5
    Cut the chicken into strips.
    ½ lb chicken breasts, boneless skinless
    
  • 6
    Dip the chicken strips into the egg, then transfer to the dry mixture and turn to coat. Shake off excess and place on the baking sheet. Drizzle with olive oil.
    ½ tbsp extra virgin olive oil
    
  • 7
    Place in the oven and bake until the crust is golden brown and the chicken is cooked through, 15-20 minutes.
  • 8
    Wash the green beans and trim ends. Add to the boiling water and cook until bright green, 3-4 minutes. Drain in a colander and rinse under cold water to prevent further cooking. Set aside to drain further.
    1 lb green beans
    
  • 9
    Peel and mince the garlic.
    3 cloves garlic
    
  • 10
    In small bowl, prepare the dip by whisking together ⅓ of the minced garlic (save the rest for the green beans), mayonnaise, Dijon, honey, salt, and pepper.
    ¼ cup mayonnaise
    1 ½ tbsp Dijon mustard
    1 tbsp honey
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 11
    Wipe the saucepan dry and return to the stove over medium heat. Add oil and swirl to coat bottom. Add the remaining minced garlic and cook until fragrant,15-30 seconds.
    1 tbsp extra virgin olive oil
    
  • 12
    Add the green beans and season with salt and pepper; toss to combine.
    ¼ tsp salt
    ¼ tsp black pepper
  • 13
    Place the chicken tenders on a plate, arrange the green beans on the side, and serve with the honey mustard dip. Enjoy!