My goal with creating, revamping, and sharing recipes with you is to streamline ingredients and time in the kitchen while providing you with a tasty dish that’s also friendly on your digestion and waistline.
If you’re looking for recipes that have 10+ ingredients; require you to make multiple trips around town to 3 different grocery stores in order to make ONE recipe, I’ll direct you to fitness foodies I follow. I like to refer to them as #ChumpStatus Chefs. Because basically, anytime I have tried making said recipe that requires that much work, it’s really never worth it and makes me feel like a chump.
Seriously, 9 times out of 10 I see delicious-looking pictures of food, follow the link for the recipe and BOOM….it requires tons of things I don’t have in the pantry, nor care to buy and then I get sad….melodramatic, I know.
Rant over. On with the Recipe: Gluten Free Oat-Flax Chicken Tenders
Ingredients: (Serves 4 people at 4oz. per serving)
-1 pound chicken tenders
– 1/2 cup of gluten free quick oats (I prefer Bob’s Red Mill)
– 1/4 cup flaxseeds
– 6 Tablespoons of Nutritional Yeast Flakes (YOU MUST KEEP THESE IN YOUR PANTRY)
**They’re the money ingredient in lots of my recipes
– 1/2 c. eggwhites
– Splashes of balsamic vinegar
Spices I used below: Feel free to use your own and get creative
( I don’t measure spices, I just sprAnkle liberally)
– Cayenne Pepper
– Garlic & Herb
– Celery Seed (Rick said this made the chicken tenders taste like Thanksgiving dressing)
– Ground Mustard
– Preheat oven to 350 degrees
– Spray clear baking dish with organic cooking spray
– Combine oats, flaxseeds, and nutritional yeast flakes and pulse them in a food processor and place in a bowl. Add sprAnkles of the spices I used or any spices you prefer.
– Pour egg whites and balsamic vinegar in a seperate bowl.
– Dip chicken tenders in wet ingredients then dry ingredients and place in prepared glass baking dish.
– Bake for about 20-25 minutes and DONE!
**I like to spray each chicken tender with cooking spray before putting it in the oven to make sure the crust doesn’t dry out during baking.
Nutritional Breakdown is based on all the ingredients listed above for a 4 oz. serving of chicken tenders.
I plated these with asparagus (I eat it like candy) and homemade baked sweet potato fries.