Chicken Tenders With Cucumber & Avocado Dip
Savor these high-protein chicken tenders, perfectly complemented by a refreshing cucumber and avocado dip. The healthy fats and fiber from the avocado support digestive wellness, making this a delicious and nourishing meal that's both simple and satisfying.
Avg. Recipe Cost (US)
$16.20
Avg. Recipe Cost (UK)
£11.00
Nutritional Information (approx)
- Calories: 1045 kcal
- Protein: 60 g
- Fats: 45 g
- Carbs: 100 g
- Fibre: 12 g
Tags
High Protein Dairy Free Healthy Quick Dinner Chicken Lunch Snack
Ingredients
- cucumber - 1 (sliced)
- salt - 1 tbsp. + 2 tsp.
- panko breadcrumbs - 1 cup (110g)
- chili flakes - 3 tbsp. (divided)
- chicken breast - 2 lbs. (900g) (cut into tenders)
- olive oil - 2 tbsp.
- coconut sugar - ½ tsp.
- green onion - ¼ cup (25g) (sliced and divided)
- ripe avocado - 1
- lime juice - ½ cup (120ml)
- chili paste - 1 tbsp.
Preparation Instructions
- 1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2. Place the sliced cucumbers in a bowl, add 1 tablespoon of salt, toss and set aside for 5 minutes.
- 3. In a large shallow dish, combine the panko breadcrumbs with 2 tablespoons of chili flakes and 1 teaspoon of salt. Season the chicken tenders with a further 1 teaspoon of salt and set aside.
- 4. Evenly coat the chicken tenders in the breadcrumbs, place them on the baking sheet and drizzle with olive oil. Place in the oven and bake for 15-20 minutes until golden brown.
- 5. While the chicken is cooking, rinse the cucumber with water, removing all the salt and pat dry. Toss the cucumber with 1 tablespoon of chili flakes, sugar and 2 tablespoons of sliced green onions. Set aside.
- 6. In a blender or food processor, blend the avocado, lime juice and chili paste. Blend until smooth, adding a tablespoon of water if necessary to achieve a smooth consistency. Add the avocado dip to a bowl and sprinkle with the sesame seeds, nori and a little more chili flakes.
- 7. Once cooked, serve the chicken tenders alongside the cucumber