Do you opt away from eggs? Me too, for the most part! Here’s an easy weeknight protein that is egg-free and quick to prepare. Double or triple the recipe for an easy batch cooking session or if feeding a family or crowd!
Course
Main Course
Cuisine
American
Prep Time5minutes
Cook Time20minutes
Total Time25minutes
Servings4people
AuthorLucia Hawley
Ingredients
1poundchicken tendersor chicken breasts cut into strips
1tablespoonflaxseedsground
3tablespoonsfiltered water
1cupchickpea crumbs(see notes)
1/2teaspoonsea salt
1/2teaspoonground cumin
1/2teaspoonground cinnamon
1/4teaspoonchipotle poweroptional
Instructions
Preheat the oven to 400 degrees, and place a baking rack over a baking tray. In a medium sized bowl, combine the ground flaxseeds and water, stir and allow to combine for a few minutes. These are your egg replacers!
Meanwhile, in a shallow dish, combine the chickpea crumbs, sea salt, cumin, cinnamon and chipotle powder until well mixed. Set aside.
Dip the chicken tenders into the bowl of flax, then once evenly coated with the flax mixture, transfer to the shallow bowl of the chickpea mixture and coat each tender evenly. Place each completed tender on the baking tray with the baking rack on it.
Once all tenders have been evenly coated in the flax and chickpea mixtures, place the tray in the oven and bake for 20 minutes.
Allow to cool, then serve.
Recipe Notes
I love using Watusee chickpea crumbs for the coating! Otherwise, you can use leftover roasted chickpeas, quickly pulsed in the food processor to make a coarse crumble.