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Flaxseed Crusted Chicken Tenders with Sweet Potato Noodles

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients

  • 1 large egg
  • 8 boneless chicken tenders
  • 1 tablespoon extra virgin olive oil
  • 2 medium sweet potatoes peeled, Blade D, noodles trimmed
  • salt and pepper to taste
  • 1/4 teaspoon chili powder
  • To serve: dipping sauce of choice honey mustard, marinara, ketchup, etc
  • For the flaxseed crust:
  • 1/2 cup almond meal
  • 1/4 cup flaxseed I use Bob’s Red Mill
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 pinch paprika
  • salt and pepper to taste

Instructions

  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside. NOTE: If you want to skip the oven, then skip this step.
  • Place all of the ingredients for the flaxseed crust, into a medium mixing bowl and stir to combine. Pour the breadcrumbs into a shallow baking dish and set aside.
  • Beat the egg in a medium mixing bowl and set aside next to the breadcrumbs.
  • Dredge the chicken in the beaten egg then dip in the flaxseed crust mixture. Dip on both sides and pat the crust mixture into any crevices on the chicken. Place the chicken on the prepared baking sheets and put into the oven for 12-15 minutes or until no longer pink on the inside and juices run clear. If you aren’t oven-baking, cook the crusted tenders in a skillet with olive oil over medium-high heat until no longer pink on the inside.
  • Meanwhile, place a large skillet over medium-high heat and add in the olive oil. Once oil is shimmering, add the sweet potato noodles, season with salt, pepper, chili powder, and cook, tossing, for about 7 minutes or until cooked to your preference.