Yes, it's another PEACH recipe!

Okay, I promise I do cook with other ingredients, but hey they’re about to be out of season……then I’ll be all about pumpkin!

I hope everyone is off to a Marvelous Monday so far!

The Marvelous in my Monday is:

  • Had a super fun shopping trip with my gorgeous girl this weekend and bought new shoes {That’s always marvelous, right?}



  • Toes and finger are pretty again. It always make me feel so much better after having a mani/pedi.
  •  I get to take Thursday off this week and take my other gorgeous girl back-to-school clothes shopping.
  • Last, but certainly not least I have not one, but two sensational recipes to share with you today.


 I used almond meal to bread my chicken fingers for the first time and it exceeded my expectations. The fam gave these tenders 5 thumbs up {dipped in ketchup, of course}.

The salad was made with barley, cucumber, peaches, and cherry tomatoes and was the perfect Summer salad to go alongside the chicken. Barley is a very healthy grain to add to your diet. If you’ve never tried it before; it’s very similiar to a larger grain of rice. Check out the nutritional stats here.

The sweet potato fries are Alexia brand. I love Alexia brand foods. They are mostly all natural and taste great. 

Let’s start things off with the chicken fingers.

Almond Meal Baked Chicken Tenders
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
Healthy kid approved chicken tenders.
  • 1.25 lbs chicken tenders
  • ½ cup almond meal/flour
  • ½ cup seasoned panko bread crumbs (If you're not using preseasoned, add 1 tsp of Italian Seasoning or other favorite seasoning.)
  • 3 tbsp parmesan cheese
  • 1 tsp salt
  • 3 egg whites
  1. Preheat oven to 425 degrees.
  2. Cover a large baking sheet with aluminum foil and spray with cooking spray.
  3. Mix the first 5 ingredients in a shallow bowl.
  4. Put egg whites in a separate shallow bowl.
  5. Dip tenders into egg whites and then dredge them in the almond meal/bread crumb mixture and place on the baking sheet.
  6. Bake tenders for 10 minutes, then turn tenders over and cook for another 5 minutes. I turned the oven to high broil for the last couple of minutes to give a little crisp to them.

 The barley salad complimented the chicken very nicely. It could also be eaten as a side without the greens or with the greens as a light lunch.

Please click here for the Peach-Cucumber-Barley recipe. You can also find it by going to my recipe page. Not sure why, but I’m having trouble adding two recipes to the same post.

Visit Katie at Healthy Diva Eats to see some other Marvelous Monday goings on.

Shoot me a comment and let me know something Marvelous going on for you this Monday.


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