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Apple Cider Chicken Tenders with Dijon Roasted Carrots

One of my girlfriends was raving about a detoxifying face mask that she mixes with apple cider vinegar. She said that after she puts it on she feels like she has a new face. After hearing this I was immediately intrigued (if you’re a regular reader you know I’ve been REALLY into my skin lately). I began doing a little homework on Apple Cider Vinegar, and as it turns out, it has a ton of health and beauty benefits.

It can be used in a multitude of ways so I came up with an easy way to introduce it into our lunch routine with Apple Cider Chicken Tenders. With Dijon carrots on the side, it’s something both Zelda and I can enjoy. This recipe also allows her plenty of opportunities to help, so it’s always a favorite! What do you and your little like to make together? Tell me in the comments below.

Apple Cider Chicken Tenders with Dijon Roasted Carrots.Bragg's apple cider vinegar.How to make apple cider chicken tenders.An easy recipe for apple cider chicken tenders and dijon roasted carrots.

Photo Credit & Food Styling: Leah Nolan

MAKE YOURS LOOK LIKE OURS

Minnie Mouse Fork & Spoon Set // Houndstooth Napkins

Bragg’s Apple Cider Vinegar // Pink Plate // Ombre Napkins

Apple Cider Chicken Tenders with Dijon Roasted Carrots
Serves 4
As it turns out, Apple Cider Vinegar has a ton of health and beauty benefits!
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 2 Chicken Breasts
  2. 2 Tablespoons Bragg’s Apple Cider Vinegar
  3. 2 Tablespoons Dijon Mustard
  4. 2 Tablespoons Olive Oil
  5. 2 Cups Panko Breadcrumbs
  6. 2 Eggs
  7. 1/3 Cup Parmesan Cheese
  8. 4 Carrots, Peeled & Chopped
  9. ¼ Cup Buttermilk
  10. ½ Cup Flour
  11. 1 Teaspoon Garlic Powder
  12. Salt & Pepper
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a small bowl, whisk the eggs, apple cider vinegar and buttermilk together.
  3. In a separate bowl, combine the flour, garlic powder and parmesan.
  4. In a third bowl, add the panko breadcrumbs and salt and pepper (to taste).
  5. Slice the chicken breasts into strips. Coat the strips in the egg mixture, followed by the flour mixture and then dredge through the panko mixture. Place on a baking sheet lined with parchment paper.
  6. Repeat this step until each strip is coated and bake until cooked through and golden brown, approximately 12-15 minutes.
  7. While the chicken tenders are cooking, peel and slice the carrots and place into a bowl. Add the Dijon mustard, olive oil and salt and pepper. Mix to coat.
  8. Add the carrots to a non-stick pan and cook over medium heat for 7-8 minutes. Serve with the chicken tenders!
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