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Coconut-Crusted Baked Chicken Tenders with Honey-Mustard
A delicious, family-friendly recipe inspired by Laura Lea Balanced!
2 packs chicken tenders (approx. 1½-1¾ lbs)
1 "breading” packet (unsweetened coconut flakes, pecans, sea salt, paprika, onion powder & garlic powder)
Honey mustard (mayo, Dijon, local honey)
MEEL recipe card
Pantry Items Needed
½ cup milk (or milk alternative)
1 tsp. apple cider vinegar (or any other vinegar)
Pinch of cayenne (optional)
Freshly ground black pepper
Serves: 4-5 (leftovers can be frozen for a quick reheat)
Cook time: 10 minutes active, 35 minutes total (plus 30 minute or up to 8 hours of marinating time)