Low-Carb Almond and Flax Seed Chicken Tenders

I love chicken tenders, but I don’t want a lot of carbs and I don’t want it breaded.  I am avoiding wheat because it makes my belly stick out and it is full of carbs.

Here is a South Beach version of chicken tenders.  I made them and they are really good and SUPER easy to make.  Less than 30 minutes.

Don’t forget to get some dipping sauce (low-carb of course).  Mustard-based is a good choice.

There is probably less than 3g of net carbs in this entire batch of chicken that I made!  Almond and flax are good for you too!  Here are my pictures of the finished product.  Recipe follows.

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LOW-CARB CHICKEN TENDERS:
2 boneless, skinless chicken breasts
1-2 T olive oil (enough to generously coat the baking sheet)
1/2 cup almond meal
1 tsp. paprika (not smoked or hot)
1/2 tsp. poultry seasoning
salt and fresh ground black pepper to taste

Turn on the oven to 400F/205C. Brush a baking sheet liberally with olive oil and put the pan in the oven to heat as the oven preheats.

Trim all visible fat and tendons from chicken breasts, then cut each breast into 5 nugget pieces (or more if you have a very large breast.) Use a meal mallet or something heavy to pound the thicker nugget pieces so they’re all the same thickness.

Combine the almond meal, paprika, poultry seasoning, salt, and pepper in a bowl, mixing together well. Dip each nugget piece into the almond meal mixture, pressing on with your fingers so it coats the chicken. Coat all the nuggets before you remove the baking sheet from the oven.

When all nuggets are coated, lay them on the hot baking sheet and cook 8-10 minutes, or until the side touching the pan is lightly browned. Remove pan from oven, turn nuggets, and bake 10-12 minutes more on the second side, until nuggets are lightly browned and cooked through. (Don’t overcook.) Serve hot, with mustard or ranch dipping sauce if desired.

Low Carb Chicken Tenders

In Arizona, my husband and I, stopped by a store called, “My Fit Foods,” and we had choices of correctly portioned pre-prepared breakfasts, lunches and dinners. They were already prepared for the day and ready for the microwave there or to bring home to eat. We ate our meals there. One meal that was tasty were the Chicken Nuggets. However, they were not deep-fried in bread crumbs. They were cooked in almond meal and flax seed. They were delicious.

So, I looked up the recipe. Sure enough, Dr. Hyman, who wrote the Blood Sugar Solution, has a great recipe. I look forward to creating this soon.

Dr. Mark Hyman’s Almond-Flax Crusted Chicken

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Lower your blood sugar and fight diabetes and obesity with this comfort-food recipe from Dr. Mark Hyman’s book, The Blood Sugar Solution Cookbook. The nutty crust keeps the chicken moist and tender, and using almond meal lowers the glycemic load and adds flavor, fiber and protein to keep you satisfied. Bonus: Each chicken breast is just 350 calories!

Also, what is great is that the fiber is the same amount of grams as the carbs, so the met carbs are almost nil or nothing. One tablespoon of the almond butter is only 3G of carbs and that is for all of the chicken, so it is less than 1g of carb, per breast. Of this was made with bread crumbs, the carb count would be at least 14g of carbs and the wheat would spike your glycemic load or index count. Not good for maintaining diabetes, weight control, hunger issues, and mood. On the other hand, the almond meal and flax seed is great for the glycemic index.

Ingredients

Serves 4

4 (5-oz) boneless, skinless chicken breasts
3 tbsp ground flaxseed
1/2 cup almond meal
1 tbsp extra-virgin olive oil
1 tbsp almond butter
1 tbsp finely chopped yellow onion
1 tsp lemon juice
1 tsp sea salt
Pinch of cayenne pepper
1/4 tsp paprika
1 tsp chopped fresh parsley
1 tsp chopped fresh thyme

Directions

Preheat the oven to 350°F. Lightly oil a baking sheet and set it aside.

Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them with a kitchen mallet until the pieces are approximately 1/2-inch thick.

Pour the flax and almond meal into a small bowl and stir until evenly mixed.

In another small bowl, combine all of the remaining ingredients. Add the chicken breasts to this mixture and toss them until coated. (If time allows, marinate the chicken in the mixture for 10 to 15 minutes to further enhance flavor.)

Remove the chicken from the marinade and transfer them to the baking sheet. Sprinkle half of the almond/flax crust over the tops of the chicken breasts and gently press the crust into each piece until evenly coated. Carefully turn the chicken over and repeat the process with the remaining almond and flax mixture.

Put the baking sheet into the oven on the top rack and bake until the juices run clear, 20 to 30 minutes. Any leftover chicken can be refrigerated for up to 3 days.

And here is one other easy version that is very paleo…and a bit spicy (you can leave out the coriander and cumin, if you like).

Paleo Chicken Tenders

Ingredients

1 lb chicken tenders (or skinless chicken breast, cut into strips)
1 egg, beaten
½ cup Almond Meal
½ tsp Salt
¾ tsp Paprika
¼ tsp Ground Coriander Seed
¼ tsp Ground Cumin Seed

1. Preheat oven to 425F. Line a large baking sheet with parchment paper.
2. Combine almond meal with spices on a plate or shallow dish. Place beaten egg in a separate shallow dish.
3. Dry chicken with paper towel. Dip in egg then dip in almond meal mixture, coating all sides. Place on baking sheet. Repeat until all chicken tenders are coated.
4. Bake for 16-18 minutes, turning once in the middle of baking, until completely cooked (interior temperature should read 180F).