Gluten-Free Chicken Tenders with Healthy Honey Mustard Sauce
Gluten-free chicken fingers with healthy honey mustard sauce are crispy and made gluten-free with crackers and pumpkin seeds on top. A delicious, non-boring way to make chicken tenders! Perfect for dipping in this healthy honey mustard sauce.
Ingredients
- For the chicken fingers:
- 1 lb package boneless chicken tenders
- 1 box Simple Mills Almond Flour crackers
- 1/2 cup raw pumpkin seeds
- 1 egg
- 1 tbsp. honey
- 3/4 tsp. paprika
- salt and pepper to taste
- For healthy honey mustard sauce:
- 1/2 cup plain high protein low sugar yogurt (I used this exact flavor and brand)
- juice of half of a lemon
- 2 tbsp. spicy brown or dijon mustard
- 1 1/2 tbsp. honey
- 1 tbsp. apple cider vinegar
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees. Line a baking dish with parchment paper.
- Combine crackers and pumpkin seeds into a plastic bag and using a meat mallet or the tamper from a Vitamix mash the crackers and pumpkin seeds until they are in small pieces. If most of the pumpkin seeds are still whole, that is ok.
- In a shallow dish, whisk the egg. Add the honey, paprika and salt and pepper.
- Remove chicken from packaging and start by dipping one chicken tender in the egg mixture and then coating in the cracker mixture.
- Repeat with remaining chicken tenders and use excess cracker coating to add to parts of the chicken where it might be missing crackers and seeds.
- Bake in the oven for 25 minutes.
- While the chicken cooks, whisk together the ingredients for the honey mustard sauce.*
- Let chicken cool and dip into sauce. Store the sauce in the fridge in an airtight container for up to a week.
Notes
*This sauce also doubles as a great salad dressing.