Garlic Pistachio Crusted Chicken Tenders with Rosemary Tahini Dipping Sauce
5 from 1 reviews
½ cup Diamond Nuts shelled pistachios (the ones without the shell!)
2 tablespoons garlic powder
1 pound chicken tenders or chicken breasts, cut into tenders
1 tablespoon avocado oil or olive oil
¼ cup tahini
2 tablespoons white wine vinegar
1 teaspoon coconut aminos
1 teaspoon finely chopped rosemary
3 tablespoons water
½ teaspoon salt
Combine shelled pistachios and garlic powder in a blender or food processor and pulse for about 30 seconds or until it forms a crumbly powder. Pour it into a bowl.
Crack one egg into another bowl and whisk it together with a fork.
Take you chicken tenders and sprinkle them with a bit of salt on both sides. Dip the tenders one at a time in the egg mixture to coat, then roll in the garlic pistachio mixture.
Place a skillet over medium heat, add oil and swirl it around to coat the pan.
Place the chicken tenders in the pan and let cook for 4 minutes, then flip and cook for another 4 minutes.
In a small bowl combine tahini, vinegar, coconut aminos, rosemary, water and salt. Stir to fully combine then if needed add more water (1 teaspoon at a time) until your desired dipping consistency is reached.