Crispy Chicken Strips (Whole30 Diet)

Ingredients:

• 1 cup toasted salted almonds
• 0.5 cup fresh parsley leaves
• 1 tbsp garlic powder
• 1 tbsp sesame seeds
• 1 tbsp fresh thyme leaves
• 450 g chicken fingers
• 1 can (340g) of canned roasted red peppers (1.5 cups), coarsely chopped
• 1/3 cup olive oil
• 3 tablespoons tomato paste

Preparation:

1. Preheat oven to grill mode. Place a rack on a baking sheet.
2. In a food processor, pulse the almonds, parsley, garlic powder, sesame seeds, thyme, and 1 tablespoon salt until the mixture resembles breadcrumbs and all the almonds are finely chopped. Transfer 3/4 cup of the mixture to a shallow breading bowl; reserve the rest in the food processor.
3. Dredge the chicken in the almond mixture, coating it evenly on all sides. Place on the prepared baking sheet and broil, turning halfway through, until the chicken is cooked through and crispy browned, 8-10 minutes.
4. Meanwhile, in a food processor, puree the roasted peppers, olive oil, tomato paste, and remaining almond mixture until smooth and bright orange. Serve the sauce with the chicken strips.