Grown-up Chicken Fingers with Honey Dijon sauce

Did you know that October is National Spinach month? Yup…me neither. Thank goodness for Twitter :P

What’s the perfect way to honor the month of green leafy goodness?

Grown -up chicken fingers :) These chicken fingers are unique not only for their green appearance, but because they pack a great nutritional punch with high levels of iron and calcium from the addition of spinach powder. This is a super easy powder you can make at home for much cheaper than purchasing online. If you decided to add the chia powder, you are also getting the additional benefits of fiber, protein, magnesium, phosphorus as well as those wonderful Omega-3′s!

I may say “grown-up,” but these chicken fingers are so tasty that your kids will probably be after your food. Run, hide, and snack before they are gone!!!


What you’ll need:

2 packages chicken tenderloins (I use Harvestland hormone free, cage free chicken)

1 cup pecans

2 tbsp spinach powder (homemade or store bought)

2 tbsp  nutritional yeast

1 tsp salt

1 tsp garlic powder

2 tbsp chia seed meal (optional)

2 eggs

2 tbsp olive oil

Brown Mustard and Honey to make sauce (see later on how to make individual portions)


Kitchen Equipment:

food processor or Ninja

2 plates

baking sheet lined with parchment paper

multi-purpose plastic mini cups



Place 1 cup of pecans in food processor with spinach powder, nutritional yeast, salt, garlic powder and chia powder. Pulse until pecans are small and crumb-like, and all ingredients are combined.

Place eggs and olive oil on one plate and whisk with fork until combined.

Place pecan-spinach mixture on a plate. Put both the plates side by side and get ready to coat the chicken!

Pull out chicken tenderloins. I use Harvestland. It is hormone free, cage free chicken and it very tender compared to most chicken. You can buy them at Walmart.

Coat the chicken in the egg mixture first.

Take chicken out of the egg mixture and place into the pecan mixture. Coat chicken well on both sides.

Place chicken on baking sheet. Bake at 350° for 25 min. Do not over bake or chicken will dry out. Eat immediately or store for later.

To make sauce, combine 2 tbsp mustard with 1 tbsp honey in a plastic mini cup and stir well to mix. I use the Diamond multi-purpose mini cups that are BPA free and recyclable. They can be found near the plastic wrap/paper plates/foil etc isle at Walmart and are less that $3 for a pack of 50. If these cups are not available, make extra sauce in one large container and pull it out when you are ready to snack.

I hate to brag, but these things are awesome! If you are planning snacks for the week, you can put them in a sandwich bag 2 at a time and place all sandwich bags in one large freezer bag. Pull out one bag at a time and let thaw for a snack. Either reheat in the microwave or crisp them up in a toaster oven. Both ways are fabulous. Don’t forget your dipping sauce!

Go and feel good about yourself. You are a guilt free grown-up-chicken-finger-eating snacker :)



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