Chili Chicken Tenders

These little guys are super tasty - and healthy too! I had to make the topping mixture twice because I accidentally turned around and knocked the entire food processor container on the floor. Like a good little dog, Georgie started licking the mixture up, but stopped when he must have hit the red pepper flakes! Poor little guy acted like it bit him :(   I should note that the chicken strips are extra good paired with a smidgen of fresh-squeezed lemon juice. I also made up a yummy "maple yogurt mustard" mixture to go along with. To grind the almond powder, use a good quality blender, food processor, or hammer. Serve up with some nice salad and enjoy! Bon appétit!

Ingredients:
1/2 cup raw almonds, ground to a coarse powder
1/2 teaspoon red pepper flakes
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup egg whites
2 chicken breasts, sliced into thin strips

Directions:
1. Preheat oven to 400 degrees. Line a baking dish with parchment or nonstick cooking spray.

2. In a small bowl, combine the ground almonds, red pepper flakes, onion powder, chili powder, salt, and pepper. Pour the egg whites over the chicken tenders. Dip them into the almond mixture. Transfer to your baking sheet. Bake in an oven for 10-12 minutes, or just until the chicken is cooked through. Serve and enjoy!