Gluten-Free Chicken Tender Dinner with Spiralized Potatoes

gluten freemeat & poultrypaleo
Gluten-Free Chicken Tender Dinner with Spiralized Potatoes

Who says chicken fingers are just for kids? This family friendly chicken tender dinner can be enjoyed by all ages and is made with a gluten-free almond meal breading, Italian dried herbs for flavor, and served with spiralized potatoes for a healthy, fun spin on fries! 

Gluten-Free Chicken Tender Dinner with Spiralized Potatoes

These chicken tenders will have you nostalgic from the first bite! The tenders are breaded in an almond meal mixture with dried Italian herbs for a flavor boost in every bite and a soft breading that’s nutritious and satisfying. While these tenders can totally be enjoyed on their own (for kids and adults!), I love making them into a whole dinner meal by adding a side.

Gluten-Free Chicken Tender Dinner with Spiralized Potatoes

We’re big marinara sauce dippers, so I served the tenders with a dollop of warmed marinara sauce. The sauce elevates this dish and gives it more flavor and interest. And instead of French fries, we’re having spiralized potatoes which are seasoned lightly with garlic powder, salt and pepper to tie all the flavors together and also give this meal a savory, starchy side.

Gluten-Free Chicken Tender Dinner with Spiralized Potatoes

Finish up with a side salad drizzled with some olive oil and red wine vinegar and you have a complete meal that’s meal prep friendly and will bring you back to your childhood days of chicken tender dinners!

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Nutritional Information & Recipe

Gluten-Free Chicken Tender Dinner with Spiralized Potatoes

Prep Time10 mins
Cook Time20 mins
Total Time30 mins

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2-3 medium red potatoes Blade D, noodles trimmed
  • 1 teaspoon garlic powder
  • salt and pepper
  • 1 egg beaten
  • ½ cup almond flour
  • ½ teaspoon oregano
  • ½ teaspoon parsley
  • ½ teaspoon basil
  • 1 pound chicken tenders
  • 1 tablespoon coconut oil
  • 1 cup marinara sauce
  • To serve: side salad

Instructions

  • Heat the olive oil in a large skillet over medium-high heat. Once oil is shimmering, add the potato noodles and season with half of the garlic powder, salt, and pepper. Toss to coat and let cook for 10 minutes or until cooked through, covering the skillet if needed to keep moist.
  • Meanwhile, take out two shallow bowls or plates and one larger plate that can fit all the chicken tenders. In one bowl/plate, add the egg. In the other bowl/plate, add the almond flour, oregano, parsley, basil, and remaining garlic powder and mix together with fingers or a fork until combined. Season the chicken tenders with salt and pepper. Take a chicken tender, dip in the egg wash, roll in the almond flour mixture, and place on the larger plate.
  • Once the potatoes are done, set aside and cover to keep warm. Heat the coconut oil in the same large skillet over medium-high heat and immediately add the chicken tenders. Let cook for 3 minutes, flip, and cook 3-5 minutes or until opaque and cooked through.
  • Meanwhile, place the sauce in a small pot over medium-high heat and cook until heated through. Cover to keep warm as the chicken finishes cooking.
  • Once chicken is done, divide the tenders and potatoes on plates and drizzle the tenders with the sauce. Serve with side salad.

Gluten-Free Chicken Tender Dinner with Spiralized Potatoes

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1 comment

Linda says:
Thanks for sharing

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