Parents (USA)

Chicken Tenders With Zucchini Tots

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Active time 10 minutes Total time 35 minutes Makes 4 servings

INGREDIENT­S

Nonstick cooking spray

½ tsp. smoked paprika

½ tsp. garlic powder

1¼ cups almond flour, divided ¼ cup plus 2 Tbs. shredded Parmesan cheese, divided (about 1½ oz.)

2 large eggs, divided

1 lb. boneless chicken breast

tenders (about 8)

3/4 tsp. kosher salt, divided

½ tsp. black pepper, divided 1 small zucchini, shredded

1 small russet potato, shredded

1 Tbs. chopped fresh flat-leaf parsley Condiments such as ketchup, ranch dressing, or honey mustard (optional)

MAKE IT

1. Preheat oven to 400°F; position racks in top third and bottom third of oven. Line a large baking sheet with parchment paper; coat with cooking spray. Coat a nonstick 24-cup mini muffin tin with cooking spray; set aside.

2. Stir together paprika, garlic powder, 3/4 cup of the almond flour, and 1/4 cup of the Parmesan in a shallow dish. Beat 1 egg in a separate shallow dish. Season chicken with 1/2 tsp. salt and 1/4 tsp. pepper. Working with 1 tender at a time, dip chicken in egg; shake off excess. Dredge in flour mixture; shake off excess. Place chicken on prepared baking sheet. Coat chicken with cooking spray. Bake on top rack 10 minutes.

3. Meanwhile, squeeze zucchini and potato between paper towels; place veggies in a large bowl. Add parsley and remaining 1/2 cup almond flour, 2 Tbs. cheese, 1/4 tsp. salt, and 1/4 tsp. pepper. Beat remaining egg in a small bowl; stir into zucchini mixture to combine. Divide zucchini mixture evenly among prepared muffin cups (about 1 Tbs. per cup).

4. Turn tenders over; return to top rack. Place zucchini tots on lower rack. Bake until a thermomete­r inserted into thickest portion of chicken registers 165°F and zucchini tots are golden brown, 12 to 15 minutes. Serve with condiments, if using.

 ??  ?? NUTRITION PER SERVING 402 calories; 40g protein; 22g fat (3g sat. fat); 13g carbs; 5g fiber; 3g sugar; 3mg iron; 199mg calcium; 605mg sodium
NUTRITION PER SERVING 402 calories; 40g protein; 22g fat (3g sat. fat); 13g carbs; 5g fiber; 3g sugar; 3mg iron; 199mg calcium; 605mg sodium

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