Paleo Baked Lemon Chicken Tenders - Dump and Go Dinner
Spiced with a touch of nutmeg and cayenne while cooking in a simple lemon sauce to maintain their delicate juiciness, these Paleo Baked Lemon Chicken Tenders make a finger licking good Whole30 compliant dinner for the whole family.
Ingredients
- ¼ cups Chicken Broth/Stock
- 2 tablespoons Coconut Aminos
- 2 tablespoons juice Lemon
- 1 teaspoon Smoked Paprika
- ½ teaspoons Garlic Powder
- ¼ teaspoons Nutmeg
- ¼ teaspoons Sea Salt
- ⅛ teaspoons Cayenne Pepper
- 1 individual Egg Yolk
- 1 ½ pounds Chicken Tenders, Fresh
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine all ingredients except chicken in a bowl.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place all ingredients in an 8 x8 baking dish.
- Bake at 350 degrees for 40 minutes, or until chicken tenders are cooked through.
- Serve chicken with sauce drizzled on top or on the side for dipping.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 6 ounces Amount Per Serving
- Calories
- 206
- Total Fat
- 4g
- Saturated Fat
- 0g
- Trans Fat
- 0g
- Cholesterol
- 144mg
- Sodium
- 409mg
- Total Carbohydrates
- 2g
- Fiber
- 0g
- Sugar
- 2g
- Protein
- 40g
- WW Freestyle
- 1
9 Comments
Join the discussionThis recipe is interesting but doesn’t make sense. You combine ALL the ingredients in the dish before baking? What ingredients are used in the sauce referred to later?
Correct. This recipe is referencing the sauce that the chicken cooks in– chicken broth, coconut aminos, lemon juice etc.. Enjoy!
That’s really not a lot of “sauce” of 1 1/2 lbs. of chicken. Especially if you divide this into two or more bags. Anyone make this that can back up the “sauce” thing?
I think if you’re making this in a cooking day, it would be doubled. Something all the sauce here is for one meal. I’ve not made it yet, but that is my understanding.
I don’t understand how the egg yolk fits into the sauce here. Can I make the sauce without the egg yolk?
I imagine it would be okay to omit the egg yolk–not sure how well it will hold the flavor as it is used to help it bind to the chicken. Please let us know how it turns out!
What’s a good side dish?
I would suggest steamed veggies or a salad as a side!
I made this recipe today. There is plenty of sauce for the amount of chicken. 40 minutes was too long. I pulled it out at 35 and the chicken was overcooked. I would suggest checking for doneness at 25-30 minutes. The sauce has a decent flavor and a nice kick to it but the egg yolk didn’t seem to be enough to bring it together. I might try adding some butter next time. I’m not sure what it needs.
Thank you for sharing your recipe.