These honey pecan chicken tenders with rosemary are great for a protein packed breakfast. Mix up your dry ingredients the night before to make it quicker in the morning. Everyone can get ready while they are baking!
Preheat oven to 350 degrees.
1+ lb chicken tenders
4-6 T olive or coconut oil (melted)
2-4 T honey
1 cup almond meal/flour
1/2 cup finely chopped pecans
1/2 tsp ground thyme
4 sprigs fresh rosemary, leaves removed and finely minced
salt & pepper
Combine oil and honey in bowl. In separate bowl, combine dry ingredients. Line baking sheet with parchment paper. Dip chicken tenders in wet mixture, then dry mixture and place on lined baking sheet. Bake 25 minutes. I like to place my oven on broil the last 2 minutes to crisp up the top a bit (but watch closely so they don’t burn). Enjoy!