Almond Crusted Chicken Strips & Baked Sweet Potato Fries with Spicy Mayo Dipping Sauce


Chicken Fingers and French Fries healthy enough to eat for dinner or feed your kids with zero guilt. Enough said. 



For the chicken:

1 Pound Organic Boneless & Skinless Chicken Breasts, washed, dried & cut in half the long way

1 Cup Almond Meal- pulse whole almonds in food processor until finely ground

1-Teaspoon Paprika

1-Teaspoon Chili Powder

½ Teaspoon Garlic Powder

Dash of Dried Oregano

Sea Salt & Freshly Ground Black Pepper

2 Organic Egg Whites

Cooking Spray

For the fries:

1 Large Sweet Potato (I used a white sweet potato but any color works), cut into “fries”

1-Tablespoon Olive Oil

Dash of Chili Pepper

Sea Salt

For the dipping sauce:

2 Tablespoons Vegenaise or Light Mayo

A few squirts of Sriracha, depending on how much spice you like


For the chicken:

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. In a medium bowl combine almond meal and spices. In a small bowl whisk the egg whites. One by one dip the chicken in the egg whites allowing the excess to drip off. Then, coat chicken in the flour mixture. Lightly spray each side of the chicken with cooking spray and lay flat on the baking sheet. Bake for 20-25 minutes, until golden brown and cooked through.

For the fries:

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Place the fries on the baking sheet and coat with the olive oil, sea salt and chili powder. Bake for 45 minutes, turning once.

For the Dipping Sauce:

Simply mix the mayo with as much Sriracha as you want. 


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