Cranberry Chicken Fingers
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 222.8
- Total Fat: 3.4 g
- Cholesterol: 43.3 mg
- Sodium: 316.6 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 1.9 g
- Protein: 18.3 g
View full nutritional breakdown of Cranberry Chicken Fingers calories by ingredient
Introduction
The Healthy Gluten-Free Life5.1.18 To make next week...Will rate at that time. The Healthy Gluten-Free Life
5.1.18 To make next week...Will rate at that time.
Number of Servings: 6
Ingredients
-
1 Tblsp Coconut Oil
1-1.5 lb chicken tenders, raw
Sea salt to taste
Pepper, black to taste
Sugar-Free Cranberry Sauce
1 cup whole cranberries, fresh or frozen (6-8 oz)
.5 cup apple juice, unsweetened
.25 cup PURE maple syrup
.25 of one orange - use 1/4 of it's zest, and 1/4 of it's juice
2 Tblsp coconut aminos ( or Bragg liquid aminos or GF Tamari)
1 Tblsp organic honey, raw
.5 tsp tarragon
.5 tsp granulated onion
Pepper, black to taste
Directions
Sugar-Free Cranberry Sauce:
1. Combine cranberries, apple juice, maple syrup, orange zest and orange juice in a large saucepan. Cook over medium heat. Bring liquid to a boil.
2. Turn heat to medium-low and simmer about 18 minutes, stirring occasionally, until cranberries have "popped" and sauce starts to thicken.
3. Remove from heat and let cool to allow sauce to thicken more.
..............................................................................
Cranberry Chicken Fingers:
1. Sprinkle chicken with sea salt and pepper.
2. In a medium bowl, whisk together prepared "Sugar-Free Cranberry Sauce", coconut aminos, honey, tarragon, granulated onion, and pepper, until combined.
3. Heat oil in a large skillet over medium-high heat. Add chicken tenders and brown on both sides. Turn heat to low.
4. Add combined sauce (carefully) to the pan, scraping up any yummy bits off the pan. Simmer on low for 5 minutes, or until chicken is cooked through.
Serving Size: 6 servings
1. Combine cranberries, apple juice, maple syrup, orange zest and orange juice in a large saucepan. Cook over medium heat. Bring liquid to a boil.
2. Turn heat to medium-low and simmer about 18 minutes, stirring occasionally, until cranberries have "popped" and sauce starts to thicken.
3. Remove from heat and let cool to allow sauce to thicken more.
..............................................................................
Cranberry Chicken Fingers:
1. Sprinkle chicken with sea salt and pepper.
2. In a medium bowl, whisk together prepared "Sugar-Free Cranberry Sauce", coconut aminos, honey, tarragon, granulated onion, and pepper, until combined.
3. Heat oil in a large skillet over medium-high heat. Add chicken tenders and brown on both sides. Turn heat to low.
4. Add combined sauce (carefully) to the pan, scraping up any yummy bits off the pan. Simmer on low for 5 minutes, or until chicken is cooked through.
Serving Size: 6 servings