Honey Mustard Pretzel Chicken
Summer Arugula Salad
Ingredients
- ⅔ cup crushed gluten-free pretzels
- ¼ tsp garlic powder
- 1 large egg
- ½ lb chicken tenderloins (see Note)
- ⅓ cup honey mustard
Instructions
- Preheat oven to 450°F. Place a greased rack on a foil-lined rimmed baking sheet.
- Process pretzels in a food processor until finely ground. Combine pretzel crumbs and garlic powder in a shallow bowl. Lightly beat egg in another shallow bowl.
- Sprinkle chicken with salt and pepper, if desired. Dip chicken in egg; dredge in pretzel mixture, pressing to adhere. Place coated chicken on prepared pan; spray chicken with cooking spray.
- Bake 10 minutes. Turn chicken, and coat with cooking spray. Bake 10 minutes longer or until browned and chicken is done. Serve with honey mustard.
Side Dish Ingredients
- 3 cups arugula
- 1 peach, cut into wedges
- ⅔ cup sliced strawberries
- ¼ cup fresh mint leaves
- 3 Tbsp chopped pistachios or walnuts
- 2 Tbsp refrigerated lemon vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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