Pecan-Crusted Chicken Fingers
Broccoli Salad
Ingredients
- 2 lb chicken tenderloins
- 2 large eggs
- 2 Tbsp water
- ⅔ cup finely chopped pecans
- ⅔ cup almond flour
- 1 tsp garlic salt
Instructions
- Preheat oven to 400°F. Place a wire rack on a large baking sheet coated with cooking spray.
- Beat eggs with water in a shallow dish. Combine nuts, almond flour, and garlic salt in another shallow dish. Dip chicken in egg; dredge in nut mixture, pressing gently to adhere.
- Arrange chicken on prepared rack. Bake 20 minutes or until chicken is done.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli florets
- ½ cup mayonnaise
- 2 Tbsp apple cider vinegar
- ½ tsp salt
- ¼ tsp pepper
- ½ cup sliced red onion
- ¼ cup shredded sharp Cheddar cheese
Side Dish Instructions
- Steam broccoli according to package directions; cool slightly.
- Whisk together mayonnaise, vinegar, salt, and pepper in a large bowl. Add broccoli, onion, and cheese; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
275
|
180
|
455
|
| Fat (g) | 13 | 16 | 29 |
| Sat. Fat (g) | 1 | 3 | 4 |
| Protein (g) | 38 | 5 | 43 |
| Carb (g) | 2 | 7 | 9 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 336 | 372 | 708 |
| T. Sugs (g) | 1 | 2 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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