Baked Chicken Tenders

You can't really go wrong with chicken tenders for dinner, am I right? We usually have some kind of chicken tender option in the freezer for when we feel too lazy or don't have enough time to cook. Also, we just really like them and they are fun to eat - reminds us of childhood! But sometimes, we like to make them ourselves. You can definitely make a large batch of these to store in the freezer for those need-a-meal-in-a-hurry days, and you can feel good knowing that they are made with wholesome ingredients! We also usually have potatoes in the pantry so we can make a quick version of baked fries. Zucchini is another staple that can last longer in the fridge and is easy to whip up in no time! Serve it all with a handful of raspberries and you have yourself a well rounded meal!

Total Time: 40 minutes
Serves: 4
 
Ingredients

• 4 small red potatoes, chopped
• 1 lb boneless, skinless chicken breasts, cut into strips
• 2 tbsp olive oil
• 1/4 cup gluten-free all-purpose flour
• 1/2 tsp onion powder
• 1/2 garlic powder
• 2 eggs, beaten
• 3 cups crushed cornflakes (gluten-free)
• 4 zucchini, sliced
• 1 dash salt and pepper
• 2 cups raspberries

 
Directions

1. Preheat oven to 400 F (or 375 convect) and lightly oil three baking sheets.
2. Place potatoes in a single layer on one baking sheet and drizzle with olive oil and a dash of salt and pepper and bake for 20 minutes before flipping.
3. In a small bowl, combine the flour, onion powder, garlic powder and a dash of salt and pepper.
4. Coat the chicken in the flour mixture, dip into the eggs and then cover in the crushed corn flakes, pressing to coat.
5. Place on one baking sheet and place zucchini on the other. Drizzle zucchini with a bit of oil and a dash of salt and pepper.
6. After the potatoes have been in the oven for 20 minutes, add the chicken and zucchini to the oven and bake until golden brown, about 25 minutes.
7. ​Serve with 1/2 cup raspberries each.

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