Last night’s dinner was one of the books. A gluten-free version of an old favorite. Not just gluten-free but good for you and packing tons of flavor!
How can you not love a good plate of chicken tenders and squash fries? If you don’t eat meat this would be great with tofu – similar textures and I think the “breading” would work just as well.
Chicken Tenders with Squash Fries
serves 3 – 4
- 1 lb chicken breast, sliced into strips
- gluten-free “bread” crumbs (recipe below)
- 1+ T. Bragg’s Sea Kelp Delight or other herb mixture
- 1 kabocha squash, sliced
Pre-heat oven to 350F. Toss the sliced kabocha with a little bit of olive or coconut oil and bake for 30 minutes. After 30 minutes turn the oven up to 400F, flip all your fries over and bake for another 20 minutes.
While the squash are baking for the first 30 minutes, prepare you chicken and make your bread crumbs. Sprinkle the chicken with mixed herbs and break crumbs, tossing until coated on both sides.
Bake the chicken during the last 10 minutes at 400F with the squash, then remove the squash from the oven, and broil the chicken tenders for 5 minutes.
Serve and enjoy!
Gluten-free Bread Crumbs
- 1 – 2 servings of Mary’s Gone Crackers (or the Sticks N Twigs, or any other cracker you prefer)
- 2 T. flaxseed meal
- 2 T. sesame seeds
- 2 T. hemp seeds
Pulse the crackers until broken into crumb-size pieces (or place into a bag and roll or crush them). Add in the remaining ingredients and store in the refrigerator.
I also added in some herbs to my mix, but it’s not necessary.