Pecan-Crusted Chicken Fingers
Broccoli Salad
Ingredients
- 1 lb chicken tenderloins
- 1 large egg
- 1 Tbsp water
- ⅓ cup finely chopped pecans
- ⅓ cup almond flour
- ½ tsp garlic salt
Instructions
- Preheat oven to 400°F. Sprinkle chicken with salt and pepper, if desired.
- Beat egg with water in a shallow dish. Combine nuts, almond flour, and garlic salt in another shallow dish. Dip chicken in beaten egg; dredge in nut mixture, pressing gently to adhere.
- Place a wire rack on a large baking sheet coated with cooking spray. Arrange chicken on rack. Bake 20 minutes or until chicken is done.
Side Dish Ingredients
- 3 cups broccoli florets
- ¼ cup mayonnaise
- 1 Tbsp apple cider vinegar
- ⅛ tsp salt
- ⅛ tsp pepper
- 3 Tbsp chopped red onion
- 2 Tbsp shredded sharp Cheddar cheese
Side Dish Instructions
- Steam broccoli according to package directions; cool slightly.
- Whisk together mayonnaise, vinegar, salt, and pepper in a bowl. Add broccoli, onion, and cheese; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
303
|
167
|
470
|
| Fat (g) | 16 | 16 | 32 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 35 | 4 | 39 |
| Carb (g) | 3 | 5 | 8 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 240 | 267 | 507 |
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