Breaded Chicken Strips
with Spicy Marinara
SERVES 4. HANDS-ON TIME: 45 MINUTES.
TOTAL TIME: 45 MINUTES.
No need to give up on crispy chicken while doing the Whole30
- you just have to make it with compliant ingredients. Use the
spicy marinara as a dipping sauce or smother it over top.
2⁄3 cup almond fl our
1⁄3 cup coconut fl our
¼ cup arrowroot
1 tsp each onion
powder, garlic
powder, dried
oregano, dried
basil and
sea salt
¾ tsp ground black
pepper, divided
1 large egg
1 lb boneless,
skinless chicken
breast cutlets,
cut into
1½-inch strips
¼ cup avocado or
extra-virgin
olive oil
1 cup marinara sauce
¼ tsp red pepper
fl akes
- Preheat oven to 200ºF.
Place a metal rack over a
baking sheet. In a shallow
bowl, whisk together
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arrowroot, onion powder,
garlic powder, oregano,
basil, salt and ½ tsp pepper.
In a separate bowl, beat
egg. Dip each chicken
piece in egg, then dredge
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- In a medium skillet on
medium, heat oil. Working in
batches, cook chicken until
golden and cooked through,
2 to 3 minutes per side.
Place on rack-lined sheet;
keep warm in oven while
cooking remaining chicken.
(Alternatively, let cool on
rack, cover and refrigerate.)
- Meanwhile, in a small
saucepan on medium-low,
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and remaining ¼ tsp black
pepper, stirring occasionally,
until warmed. Pour over
chicken before serving, or
serve sauce alongside.
TAKE IT TO GO: Pack chicken
and sauce separately. Warm
chicken in a toaster oven;
warm sauce on the stove top
or in a microwave.
PER SERVING (¼ of recipe):
Calories: 410, Total Fat: 22 g, Sat.
Fat: 4 g, Monounsaturated Fat: 12 g,
Polyunsaturated Fat: 4 g, Carbs: 23 g,
Fiber: 7 g, Sugars: 5 g, Protein: 31 g,
Sodium: 739 mg, Cholesterol: 109 mg
P Q GF 30 W
