Crispy Baked Chilli Chicken Tenders with Garlic Aioli
Total Time
45min
Servings
4
Nutritional Information Per Serving
- Energy636 Kcal
- Protein30 g
- Fat52 g
- Net Carbohydrates5.4 g
Ingredients
- 10 tbsp 100% organic coconut flour
- 1 tsp garlic powder
- 1 tsp chilli powder
- 1 tsp table salt
- 1 tsp black pepper
- 4 thighs chicken breast, cut into strips
- 0.5 cup mayonaise
- 4 cups mixed green leaves
- 2 tbsp olive oil
- 0.5 tsp extra garlic powder, for garlic aioli
- 1 tbsp lemon juice, raw
Method
1. Preheat the oven to 225°C.
2. Combine the coconut flour and spices in a plastic bag.
3. Place the chicken in the bag and shake gently to properly cover with the flour and spices.
4. Once the chicken is coated well put the chicken tenders in a greased oven proof baking dish, and drizzle the chicken with olive oil.
5. Bake in the oven for 40 minutes. The chicken is cooked when the meat juices run clear.
6. While the chicken is baking, add green leaves into 4 salad bowl, squeeze over some lemon, and prepare the garlic aioli by mixing together the mayonnaise, and garlic powder.
7. Serve the chicken tenders evenly onto 4 plates, with the green salad and garlic aioli.
Comments:
Keto, Dairy Free, Gluten Free, Fodmap friendly.
This chicken is great for leftovers the next day.