Serving Size 4 oz.
Protein 26 grams
Net Carbs 1 gram
2 Tablespoons avocado oil
2 Tablespoons Sriracha
2 Tablespoons Swerve, Confectioner’s
1 Tablespoon apple cider vinegar
1 Tablespoon soy sauce or liquid aminos
3 cloves garlic, minced
1/2 teaspoon ground ginger
1 pound boneless chicken tenders
salt and pepper
Cilantro, for garnish
Whisk together avocado oil, Sriracha, Swerve, vinegar, soy sauce, garlic and ginger. Add tenders and toss to coat. Marinate 2-4 hours.
Preheat oven to 425F and line a baking sheet with foil. Remove chicken from marinade (reserve the marinade) and arrange in a single layer. Sprinkle with a little salt and pepper. Bake 15 to 20 minutes, until chicken is cooked through.
Meanwhile, transfer the marinade to a small saucepan over medium heat and bring to a boil. Cook until reduced by about half. Drizzle over the tenders before serving.