Baked Chicken Tenders with Spicy Mango Chutney – Low Carb

It is only sometime back that I discovered that mango and chicken flavours go really well together, and after trying this blissful plate of Chicken Tenders with Mango Chutney I can promise that you’ll agree

Chicken tenders are my absolute favorite and here at home, I decided to bake them with a Low Carb coating, making these healthy and guilt free. Perfectly crispy on the outside and moist succulent, delicious on the inside. Paired it with a Lipsmacking Spicy Mango Chutney which is really the Star of this recipe

So let’s dive into making this drool worthy combination!

You’ll need:
For the tenders:
1 medium Organic Chicken Breast, halved and sliced into tenders @mapleleaffoods

6 tbsp Almond flour
2 tbsp Flax seed powder
2 tsp each of salt, pepper, oregano and 1 tsp each of garlic powder, paprika
2 tbsp Olive oil @bertollicanada

@bertolli_us

2 tbsp Vegan Mayonnaise @hellmannsmayonnaise and 2 tbsp milk
2 tbsp Butter @gayleafoodscoop


For the chutney:
½ cup Mango pulp
1 tbsp Apple Cider Vinegar
1 tsp each of Chilli flakes, pepper and ginger garlic paste
3-4 leaves of Freshly chopped Basil
1 tsp salt and 2 tsp sugar

Instructions:

Let’s start by preheating the oven to 425F and lining a tray with parchment paper greased with olive oil

Now in a plate place, the chicken tenderloins (make sure they’re pat dry) and season with 1 tsp each of salt, pepper and 2 tsp oregano

In another plate, mix together almond flour, flax seeds powder, 1 tsp each of salt, pepper, garlic powder, paprika

In a bowl mix together mayonnaise and milk. Whisk thoroughly until well combined

Create an assembly line of the seasoned chicken, flour coating mixture and the mayo milk dipping, just like this

Assembly line for chicken tenders’ coating!

Now, dunk the chicken tenders in the mayo milk mixture

Coat each tender in the almond flour mixture, one tender at a time and place on the greased parchment paper. Repeat for all tenders

Chicken tenders ready to be baked

Using a silicon brush, gently brush the tenders with olive oil and add a small dollop of butter on top for each, then toss them into the oven for 20-25, flipping half way

Till the tenders bake to crispy perfection, lets prep the Spicy Mango Chutney

In a sauce pan, on medium heat, add the mango pulp and stir gently for 2-3 mins

Add ginger garlic paste, salt, sugar and chilly flakes. Lower the heat and cook for 3-4 mins stirring continuously till the sauce thickens

Now add Apple cider vinegar and chopped basil. Mix well and remove into a small bowl, cool completely

Spicy Mango Chutney

Once your chicken tenders are out of the oven, enjoy with a side of this Mango Chutney for a beautiful contrasting flavour explosion!

Published by thekaritales

Self taught homecook, foodstylist, recipe developer, foodie, explorer and a media professional

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