Paleo Baked Lemon Chicken Tenders - Dump and Go Dinner

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Paleo Baked Lemon Chicken Tenders - Dump and Go Dinner

Kaari
The Cook
4 Servings
10 Ingredients
8 Comments
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.
4 Servings
10 Ingredients
8 Comments

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

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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?

  1. Combine all ingredients except chicken in a bowl.
  2. Divide between indicated number of gallon freezer bags.
  3. Divide chicken among indicated number of gallon freezer bags, so that sauce covers them. Label and freeze.

Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Pour contents of freezer bag into an 8 x8 baking dish.
  3. Bake at 350 degrees for 40 minutes, or until chicken tenders are cooked through.
  4. Serve chicken with sauce drizzled on top or on the side for dipping.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place all ingredients in an 8 x8 baking dish.
  2. Bake at 350 degrees for 40 minutes, or until chicken tenders are cooked through.
  3. Serve chicken with sauce drizzled on top or on the side for dipping.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
6 ounces
Amount Per Serving
Calories
210
Total Fat
3.5g
Saturated Fat
0g
Trans Fat
0g
Cholesterol
145mg
Sodium
450mg
Total Carbohydrates
3g
Fiber
0g
Sugar
2g
Protein
40g
WW Freestyle
1
Diabetic Exchanges: 0 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
0 Veg
6 Lean Meat

8 Comments

Join the discussion
  1. This 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?

    1. Correct. This recipe is referencing the sauce that the chicken cooks in– chicken broth, coconut aminos, lemon juice etc.. Enjoy!

  2. 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?

    1. 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.

  3. I don’t understand how the egg yolk fits into the sauce here. Can I make the sauce without the egg yolk?

    1. 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!

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