The following is the next installment in my guest blogger series: a low-maintenance, nut-free recipe by Sarah Simkin from My Mindful Table. They are even AIP-friendly if you tolerate or have successfully reintroduced eggs!
This is a recipe I created to make a life a bit easier with a toddler, and could also feed my husband, since he has a nut allergy. I typically make my chicken tenders with almond meal but when I experimented with plantain chips, it was a game changer. Way less oil splashing, easier clean up and such an amazing crunch. I call it my crouton and chicken in one! I love it on top of a salad, my daughter loves it chopped up into little pieces, and my husband loves it cold right out of the fridge.
I hope you enjoy it and brings a yummy meal to you on the go, at home or at work! Without the stress of cooking, of course.
Ingredients:
1- 6 ounce bag of plain plantain chips
1 tablespoon of Adobe seasoning (I like to use Primal Palate) OR any seasoning you like, like Italian
2 eggs
1/2 teaspoon sea salt
1 package (about 1.5 pounds) of chicken tenders
Instructions:
Preheat the oven to 400 degrees.
Pulse the plantain chips in your blender or food processor, until almost bread crumb consistency. You don't want it to become "flour," because you want that crunch. I think of it as the same size as rice crispy cereal (oh the good old days).
Place the pulsed plantains into a plate and mix with one tablespoon of your favorite seasoning (mine is Primal Palate Adobe).
In a bowl whisk together 2 eggs and 1/2 teaspoon salt.
Line a baking sheet with parchment paper and its time to start breading.
First dip the tender into the egg mixture with your left hand, coat the chicken tender with the egg, then with your left hand move it to the plate with the crumbs.
With your right hand cover the tender with the plantain crumbs, till fully coated and then transfer to the baking tray.
I know it seems a bit absurd to be specific with which hand to do which step BUT I promise you it makes life easier and less messy when coating.
Continue till all the pieces are coated.
Bake in the oven for 20 minutes. Then flip and bake for an additional 15 minutes.
Let it cool before storing in the fridge in a glass container. It is good for 3-4 days in the fridge. To reheat, simply spray some oil of choice on your frying pan and warm over medium heat till the crust gets browned and crispy. You can easily eat it cold as well!
Sarah's website, My Mindful Table brings together her passion for health, love, wellness, food, mindfulness and healing. She built it as a space to share her healing journey with others, in hopes of inspiring others to find their wholeness. Sarah is a Speech and Language Pathologist by day, and a health and mindfulness enthusiast by night.
She was diagnosed at the age of 13 with Crohn's Disease (CD), and has undergone a journey of wholeness, compassion and wellness, that is too important not to share. Sarah is also an advocate for those with autoimmune diseases and shares her findings, experiences and tools for healing with the hopes to help and inspire others who are on a similar path.
She no longer places her focus on finding a "cure" and defining herself through sickness, but rather knows that she is already blessed with a body that supports her. Sarah sees herself as an authentic being seeking fullness through love, compassion and mindfulness. Follow her on Facebook and Instagram.