clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Garlic Pistachio Crusted Chicken Tenders with Rosemary Tahini Dipping Sauce

  • Author: Kelsey



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


  • 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.


  • 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.