Paleo Chicken Fingers

We love going to our local chain grocer "Sprouts". They have a monthly magazine with 4 recipes that I enjoy trying. Here's another one that was good, but not sure the teenager was quite sold. I had fun looking for almond meal (in the pay-by-the pound bins). It goes really well with baked potato wedges (seasoned with Shake-N-Bake), which of course keeps the meal from being paleo. Our household is not so much focused on strict this-or-that diet but the overall goal to eat healthier. Paleo gets us on that track. The food combinations and store ingredients tend to be ones that I would have never thought of or tried. 

1lb chicken tenders

1 egg beaten

1/2 cup almond meal

1/2 tsp salt

3/4 tsp paprika

1/4 tsp ground coriander seed

1/4 tsp ground cumin

1. Preheat oven to 425 deg F. Line a large baking sheet with parchment paper. 

2. Combine almond meal with spices on a plate or shallow dish. Place beaten egg in a separate shallow dish. 

3. Dry chicken with paper towel. Dip in egg then dip in almond meal mixture, coating all sides. Place on baking sheet. Repeat until all chicken tenders are coated.

4. Bake for 16-18 minutes, turning once in the middle of baking, until completely cooked (interior temperature should read 180 deg F)