Try a healthy spin on chicken strips with this baked almond chicken strips recipe, paired with a clean honey mustard dipping sauce that's pure perfection.
2boneless/skinless chicken breasts, sliced into ¼-inch thick strips
2large eggs
1teaspoonolive oil
For The Clean Honey Mustard Dipping Sauce:
1tablespoonplain greek yogurt
2tablespoonyellow mustard
2tablespoonhoney
1teaspoonfreshly squeezed lemon juice
Instructions
For The Baked Chicken Strips:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In the bowl of a food processor, combine the almonds, garlic powder, paprika, ground black pepper, ground mustard, and cayenne pepper. Process this mixture until the almonds are crumbly and look like course breadcrumbs.
Transfer the almond coating to a shallow dish and set aside.
In a separate medium-sized bowl, whisk together 2 eggs and 1 tsp. olive oil.
To prepare the strips, slice the chicken breasts into ¼ inch slices.
Starting with the egg mixture, dip the chicken slices until fully coated. Then give them a little shake to let any extra egg drip off.
Transfer to the seasoned almond coating and gently toss until the chicken strip is completely covered.
Remove and transfer the chicken strip to the baking sheet. Repeat with remaining chicken, allowing some space in between the chicken strips for even baking.
Place in the oven and bake for about 18-22 minutes, turning once halfway through, until the chicken is cooked through and no longer pink in the middle and the tasty almond coating is golden.
While the strips are cooling down from the oven, make the honey mustard sauce (recipe below).
For the Honey Mustard Dipping Sauce:
In a small bowl, combine the plain Greek yogurt, yellow mustard, honey, and freshly squeezed lemon juice.