Lunch: Honey Mustard Oven-Baked Chicken Tenders

Recipe by The Purple Baker A childhood favorite, these flavorful chicken tenders are made healthy by baking on a wire rack for crispiness and using whole wheat flour and breadcrumbs!

This recipe includes fertility superfoods such as:

Chicken Breast, Honey

Health and fertility benefits of Honey Mustard Oven-Baked Chicken Tenders

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1/2 cup prepared yellow mustard
1/2 cup honey
2 tablespoons orange juice
1 clove garlic, minced
1 cup whole wheat flour
1 teaspoon salt, divided
3 cups whole wheat panko bread crumbs
3 eggs, beaten
2 pounds skinless, boneless chicken breast halves, cut into strips

Instructions

Stir mustard, honey, orange juice, garlic together in a glass or ceramic bowl. Transfer 1/4 cup mustard mixture to a bowl to use as a dipping sauce; add chicken to the remaining mustard mixture and toss to coat. Marinate chicken for at least 30 minutes, or up to 3 hours.
Preheat an oven to 450 degrees F (230 degrees C). Place wire cooling racks onto baking sheets.
Stir whole wheat flour and 1/2 teaspoon salt together in a shallow bowl. Stir bread crumbs and 1/2 teaspoon salt together in another shallow bowl. Place beaten eggs in another shallow bowl.
Gently press a chicken strip into the flour mixture to coat and shake to remove excess flour. Dip into the beaten egg, then press into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken strips onto baking sheets prepared with wire cooling racks.
Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, 15 to 18 minutes. Serve with reserved mustard sauce.

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