Ingredients⁠

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• 1 lb Chicken Breast (skinless, boneless, sliced into strips)

• 2 tbsps Avocado Oil (divided)

• 1/2 cup Oats (quick)

• 1 tbsp Italian Seasoning

• 1/2 tsp Sea Salt

• 6 Carrots (medium, peeled and sliced into fries)

• 1/4 cup Dijon Mustard

• 3 tbsps Raw Honey

 

Preheat oven to 400ºF (204ºC) and line two baking sheets with parchment paper. Brush chicken strips with half of the avocado oil.

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Combine the oats, Italian seasoning, and sea salt and spread over a small plate. Press both sides of the chicken strips into the oat/spice mixture to coat, then lay on baking sheet.

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Toss the carrot sticks in remaining avocado oil. Spread across the other baking sheet.

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Place both pans in the oven and bake for 30 minutes, flipping the chicken and tossing the carrot fries halfway through.

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Meanwhile, combine the Dijon and raw honey in a small bowl to make the sauce. Mix well and set aside.

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To serve, divide the chicken tenders and carrot fries between plates and serve with honey Dijon dipping sauce. Enjoy!

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