- It’s a new month, it means we need a new goal on the goal board! The open is over with and we’ll be doing a nutrition challenge starting in May, so the focus this month is Nutrition.
- Now that the open is over we have a monthly challenge, this one is simple- 5 Min AMRAP: Max Goblet squats 53/35
- Nutrition Challenge begins May 3rd! 8 weeks long, partner style. You can find more info about the challenge HERE. You can find how we will keep track of points, figuring out your numbers and so on HERE.
Homemade chicken tenders are a fun finger food for a casual lunch or dinner. Breaded in almond flour, coconut flakes, and paprika, these chicken strips are tender and delicious. To get the paleo chicken tenders a nice golden brown, turn the oven to broil for the last couple minutes of baking. Whip together the honey and mustard while the chicken is cooking for the perfect dipping sauce.
1 lb. boneless skinless chicken breasts, cut into strips
1 cup almond flour
3/4 cup unsweetened coconut flakes
1 egg, beaten
1 tbsp paprika
1/2 tsp cumin
1/2 tsp garlic powder
1/4 cup honey
2 tbsp spicy Paleo mustard
2 tsp apple cider vinegar
Salt and pepper
1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. In a small bowl, combine the almond flour, coconut flakes, paprika, cumin, and garlic powder.
2. Season both sides of the chicken strips with salt and pepper. Take a piece of chicken, dip it in the egg, and then dredge it in the almond flour mixture. Lay the chicken on the prepared baking sheet and repeat with remaining pieces. Bake for 15-18 minutes until cooked through.
3. While the chicken tenders are baking mix together the honey, mustard, and apple cider vinegar for the dipping sauce. Serve alongside the chicken tenders.
A. “Welcome Mat”
7 rounds for time:
7 Chest to Bar Pullups
7 Kettlebell Swings 70/53
*15 Min Cap
50′ Sled Push (AHAP)