These easy Paleo Chicken Fingers are one of our favourite weeknight meals. They are quick and easy, and much healthier than your typical chicken finger!
These chicken fingers are a great meal for kids, a large group or party, or make-ahead dinner idea. They store perfectly in the fridge and keep their crispiness for up to 3 days making them a great meal prepping recipe!
Recipes you may enjoy:
Thai Chicken
Greek Chicken Salad
Chicken Sweet Potato Casserole
Grilled Chicken Peach Wraps
Chicken Cauliflower Rice Stir Fry
Basil Grilled Chicken
Paleo Chicken Pot Pie
Gluten-Free Chicken Fajitas
Make sure to tag me on Instagram @reclaimedhealthjayde if you make it!
If you are wanting more recipe inspiration, join my private Facebook group.
Chicken Fingers & Sweet Potato Fries
Ingredients
Sweet Potato Fries
- 2 medium sweet potatoes cut vertically into fries
- 3 tbs. avocado oil
- 1 tsp. garlic powder
- salt & pepper to taste
Chicken Fingers
- 2 lbs. boneless, skinless, chicken breast sliced into strips
- 2 eggs whisked
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1 tbs. garlic powder
- 2 tbs. dried parsley
- 1 tsp. sea salt
- 1 scoop Nutridom Canada's Marine Collagen
- 3 droppers Nutridom Canada's Liquid Ginseng
Instructions
Sweet Potato Fries
- Line a baking sheet with parchment paper and preheat the oven to 400°F.
- Mix the sweet potato fries in a bowl with the oil and seasonings.
- Bake fries for 40-50 minutes and flip halfway through.
- Take out and enjoy with chicken fingers.
Chicken Fingers
- Combine the almond flour, coconut flour, tapioca flour, collagen, garlic, parsley and salt in a bowl.
- In a separate bowl, whisk the eggs. Add the liquid ginseng to the eggs. Dip the sliced chicken into the whisked eggs. Then dip the chicken in the flour mixture.
- Line a baking sheet with parchment paper. Add each chicken strip to the baking sheet and bake in the oven when the sweet potatoes are halfway done, for about 20-25 minutes.Flip chicken strips halfway through.
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