Chicken Tenders with Honey Mustard Dip & Roasted Green Beans

Directions

1. Preheat the oven to 425°F and line a baking sheet with parchment.
2. Whisk the egg in a small bowl so it’s ready for dipping.
3. In a medium bowl, mix almond meal, shredded coconut, garlic powder, paprika, salt, and pepper.
4. Cut the chicken into strips.
5. Dip each chicken strip into the beaten egg, then roll in the dry mixture until coated. Place on the prepared sheet and drizzle with olive oil.
6. Bake until the crust is golden brown and the chicken is cooked through, about 15–20 minutes.
7. Meanwhile, wash and trim the green beans, then boil a pot of water and cook the beans 3–4 minutes until bright green. Drain and rinse under cold water to stop cooking.
8. In a small bowl, whisk together 1/3 of the minced garlic (save the rest for the beans), mayonnaise, Dijon, honey, salt, and pepper to form the dip.
9. In the same saucepan, heat a little oil over medium heat and sauté the remaining garlic for 15–30 seconds. Add the green beans and season with salt and pepper; toss to coat.
10. Plate the chicken tenders with the green beans on the side and serve with the honey mustard dip.