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Garlic Pistachio Crusted Chicken Tenders with Rosemary Tahini Dipping Sauce


  • Author: Kelsey

Ingredients

Scale

Chicken Tenders:

  • ½ cup Diamond Nuts shelled pistachios (the ones without the shell!)
  • 2 tablespoons garlic powder
  •  1 egg
  • 1 pound chicken tenders or chicken breasts, cut into tenders
  • salt
  • 1 tablespoon avocado oil or olive oil

Dipping Sauce:

  • ¼ cup tahini
  • 2 tablespoons white wine vinegar
  • 1 teaspoon coconut aminos
  • 1 teaspoon finely chopped rosemary
  • 3 tablespoons water
  • ½ teaspoon salt

Instructions

  • Combine shelled pistachios and garlic powder in a blender or food processor and pulse for about 30 seconds or until it forms a crumbly powder.  Pour it into a bowl.
  • Crack one egg into another bowl and whisk it together with a fork.
  • Take you chicken tenders and sprinkle them with a bit of salt on both sides.  Dip the tenders one at a time in the egg mixture to coat, then roll in the garlic pistachio mixture.
  • Place a skillet over medium heat, add oil and swirl it around to coat the pan.
  • Place the chicken tenders in the pan and let cook for 4 minutes, then flip and cook for another 4 minutes.

Sauce:

  • In a small bowl combine tahini, vinegar, coconut aminos, rosemary, water and salt.  Stir to fully combine then if needed add more water (1 teaspoon at a time) until your desired dipping consistency is reached.