Baked Almond Crusted Chicken Fingers with Baked Cauliflower Fries

Ok, this is just a healthier version of chicken fingers and fries, but let me tell you, these Baked Almond Crusted Chicken Fingers and Baked Cauliflower Fries are so good that you are not going to care one bit that they are healthier. I do want to go on record here and say that although these are low in carbohydrates, gluten-free, paleo-friendly (well, the cauliflower has cheese, but the chicken doesn’t), etc., we do not follow any of those diets in particular. We just try to eat healthy without too much of anything. We try to eat mostly “good” carbohydrates due to blood sugar issues, which basically means that cauliflower is less likely to send Steve’s blood glucose levels through the roof than potatoes. Of course, we have our splurges… meaning we ate really bad over the recent holidays, and need to do better. This meal was part of eating better. The only trouble was that it was just so good that we both had trouble stopping with a reasonable portion.

The chicken fingers are just chicken tenderloins dipped in egg and dredged in seasoned almond meal. And, the cauliflower is just shaken in a bag with olive oil and Parmesan. And, they were both baked until done. So, so, easy, and even more delicious! Oh, yeah, and that other dish in the photo was a curry sauce that I made, that I just decided wasn’t good enough to post. It wasn’t bad, but I don’t want to post anything that I don’t think is wonderful. I listed the method for cooking each of these separately below, but I cooked them both at the same time on separate racks in the oven. I put the cauliflower on bottom first and then after ten minutes switched it to the top. And, after a second ten minutes, removed the cauliflower and moved the chicken to the top until it was brown.

Baked Almond Crusted Chicken Fingers with Baked Cauliflower Fries

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Author: Michelle Recipe type: e Serves: 4
Ingredients Chicken Fingers

• 2 pounds chicken tenderloins
• 3 eggs, beaten
• 2 cups almond flour
• 1 teaspoon garlic powder
• 2 teaspoons salt
• 1 teaspoon black pepper

Cauliflower

• 1 large head cauliflower
• 3 tablespoons olive oil
• 1 cup Parmesan cheese - the powder kind

Instructions Chicken Fingers

1. Preheat oven to 400 degrees.
2. Line a large baking sheet with foil and spray the foil with oil.
3. Mix together almond flour, garlic powder, salt, and black pepper.
4. Dip each tenderloin in the egg and then dredge in the almond flour mixture. Place on the prepared baking sheet.
5. Bake for 25-30 minutes or until golden brown.

Cauliflower

1. Preheat oven to 400 degrees.
2. Line a large baking sheet with foil and spray the foil with oil.
3. Cut the cauliflower into bite sized pieces.
4. Place cauliflower in a large zipper bag.
5. Add oil and shake until evenly distributed.
6. Add Parmesan and shake again until evenly distributed.
7. Place in one layer on baking sheet.
8. Bake at 400 degrees for 20 to 25 minutes or until golden and edges are beginning to brown.

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