Paleo Turmeric Chicken Tenders + Parsnip Fries

Paleo Turmeric Chicken Tenders + Parsnip Fries

HAPPY 2019 MY FRIENDS!

I’m one happy cat because I’ve spent the first few days of the year in Florida with my parents, which has been a dream. I can’t get over how warm it is in Miami in January. Like…how is this possible?!

paleo turmeric chicken tenders | kulaskitchen.com

Not to mention the Whole Foods store here – OH MY GAWWWD. Talk about my dream come true! I went overboard and bought SO many amazing products to try, and I don’t regret it one bit. I finally tasted the wonder that is Kite Hill cheese, and I also got a Violife parmesan which I’m super excited to try. The selection here is just out of this world!!! Paleo puffs, coffee elixirs, Bulletproof everything…it’s seriously amazing.

paleo turmeric chicken tenders | kulaskitchen.com

I’ll stop gushing about grocery stores now and tell you about this recipe! I’ve been sitting on this one for a bit, but thought I’d start the year off sharing an easy, healthy and indulgent-tasting weeknight dinner for you guys!

paleo turmeric chicken tenders | kulaskitchen.com

I love these chicken tenders because they’re so easy to make – you whip up a simple coconut flour coating, dip them in egg and said coating, and bake ’em! Also the fries are incredible and seriously make you feel like you’re eating chicken fingers + fries. Which was without a doubt my favourite meal growing up. Anyone else?!

paleo turmeric chicken tenders | kulaskitchen.com

Dip these babies in your favourite sauce/condiment (I know there is a lot of highly heated debate about this subject) OR, if you want to be really fancy, make the rich, creamy turmeric cashew dip. It really takes things to the next level, but you do you! Enjoy friends 🙂

Paleo Turmeric Chicken Tenders + Parsnip Fries

Yield: 3-4

Paleo Turmeric Chicken Tenders + Parsnip Fries

Ingredients

    For the tenders:
  • 1 lb organic boneless, skinless chicken tenders
  • 2 eggs
  • ¼ c. coconut flour
  • 2 tbsp. nutritional yeast
  • ½ tsp. sea salt
  • ½ tsp. garlic powder
  • ½ tsp. turmeric
  • Pinch of chili powder
  • Avocado oil for drizzling
    For the fries:
  • 2 yellow potatoes, cut into ½ inch thick matchsticks
  • 4 parsnips, cut into ½ inch thick matchsticks
  • 2 tbsp. avocado oil
  • ½ tsp. sea salt
  • ½ tsp. garlic powder
    For the sauce:
  • 1 c. raw cashews, soaked overnight
  • ⅓ c. filtered water
  • 2 tbsp. nutritional yeast
  • 2 tbsp. lemon juice
  • ¼ tsp. sea salt
  • ¼ tsp. garlic powder
  • ¼ tsp. turmeric

Instructions

  1. Preheat your oven to 400 degrees and line 2 baking sheets with parchment or a silicone mat.
  2. In a small bowl, whisk your eggs until smooth. In a separate small bowl, combine your coconut flour, nutritional yeast and spices and mix well.
  3. Chop your potatoes and parsnips into 1/2 inch sticks, then coat with the oil and spices and place on one of the baking sheets (make sure there is enough room in between each fry so they get crispy!). Bake for about 30 minutes, flipping halfway through, or until nicely browned on the outside and soft on the inside.
  4. In the meantime, set up both bowls side by side, then dip each chicken finger first in the egg, then in the coconut flour mixture. Place on your second baking sheet. Repeat with all of the chicken tenders.
  5. Drizzle the chicken fingers generously with oil (or use a coconut/avocado oil spray if you have one), then bake for 10 minutes, flip each one halfway through, and bake for another 10 minutes.
  6. While fries and fingers are baking, prepare the sauce if using by combining all of the ingredients in a high-speed blender or Nutribullet for a couple of minutes until completely smooth. Taste and adjust as necessary, then set aside.
  7. Serve the chicken fingers + fries with fresh cracker black pepper, fresh herbs (if desired) and your sauce of choice! Enjoy.
http://kulaskitchen.com/2019/01/07/paleo-turmeric-chicken-tenders-parsnip-fries/



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