Light Side of Health

Rosemary Chicken Tenders


Rosemary Chicken Tenders

Course Main Dish


  • 1-2 Lbs Chicken tenders
  • Extra-Virgin Olive Oil
  • Sea Salt and Cracked Pepper
  • 2-3 tbsp Almond Flour
  • 2 tsp Fresh Rosemary Leaves Minced
  • 3 tbsp Good Quality Butter
  • 1-2 tsp Minced Garlic
  • 1 tbsp Fresh Chopped Parsley
  • 1/4 c Low-Sodium Chicken Broth
  • 2 tbs Lemon Juice (freshly squeezed)
  • Lemon Slices & Rosemary Sprig for Serving Optional - Just for looks
  • Coconut Flour Cooking Spray


  1. Preheat oven to 400 F.

  2. Season chicken tenders with sea salt & cracked pepper.

  3. Heat extra-virgin olive oil on a pan. Add chicken tenders and cook for 3-5 minutes on each side or at least till they brown.

  4. Coat the baking dish with coconut oil spray and place chicken tenders in it.

  5. In a small bowl, mix together the finely chopped rosemary, butter, minced garlic garlic, chicken broth, almond flour and lemon juice. Pour the butter mixture over the chicken.

  6. Bake for 18-20 minutes or until internal temperature of chicken tenders reaches 165F.

  7. Spoon extra juice over chicken and top with freshly chopped parsley.

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