You know how some people get bored with eggs? You’ll often hear Whole30-ers say, “If I have to eat one more egg…” Well, that’s how I feel about chicken. I think this is a residual reaction from my Boot Camp days, where chicken was in the meal plan almost daily. Sure, I mix it up. Not only do I prepare the chicken different ways, I don’t serve it every night. Sometimes it’s ground beef. Sometimes it’s fish. Sometimes it’s a roast. But it seems like when it comes time to eat chicken again, I really struggle.
I like preparing chicken tenders because I don’t have to cut them. They’re already in the right shape. My guys don’t care for whole chicken breasts, so I either have to chop the chicken and then cook it, or cook it first and then chop or shred it. But tenders…. I like tenders. The one down side is they often have that tough little tendon or whatever it is at the big end. Personally, I think having to deal with that is far less cumbersome than cutting or shredding a whole chicken breast. So yes, they make it in to the rotation at least once a week in one form or another.
I needed something different with the tenders though. I didn’t have the energy to bread and fry them, and my brain just wasn’t functioning well enough for me to be creative. I really felt like making some of this Orange Chicken stuff that I used to make, but the sauce was half maple sryrup, which was NOT going to work on a Whole30. So, I did what I do, and just started throwing some stuff together and hoped it would work.
Well, it did. I wish I’d used a bigger knob of ginger. The ginger flavor was subtle, but this would have been incredible with even more ginger flavor. So when I say a knob of ginger, pick a big one.
One package chicken tenders (about 2 1⁄2 pounds)
Juice from 4 “cuties” clementines (4 ounces juice)
1 knob ginger, grated
1⁄4 tsp sea salt
1⁄4 tsp onion powder
1 T. olive oil
1 T. Dijon mustard
1 T. coconut aminos
Combine all ingredients except chicken tenders in a large mixing bowl. Whisk well, then add tenders and toss. Let marinate about 10 minutes, tossing occasionally to redistribute the marinade.
Preheat oven to 350 degrees. Grease a 13x9 baking dish. Transfer tenders and sauce to baking dish. Bake for 20 minutes, flipping tenders once halfway through cooking. Let cool slightly before serving.