Picky Eaters with Food Allergies? Try This Recipe!

As a mom of 2 children with various food allergies, finding delicious and nutritious recipes that everyone can enjoy can feel downright impossible.. 

And when I do finally find something that meets all the requirements (no eggs, dairy, soy, or corn), then they seem to hate it. 

Lets be honest. There might literally be nothing worse than when you spend hours, and weeks even trying to perfect a recipe that they will actually love, only for them to turn their noses up and shove their plate back across the table. 

Anyway… I finally created a recipe that my kids love, fits their allergies and I don’t hate to make! 

I’m so excited to share it with you because it was one of my girl’s favorite meals to get for take out: Crispy chicken tenders with honey mustard dipping sauce. 

I hope yours enjoy this as much as mine do!

Ingredients:

2 lbs boneless, skinless chicken breasts cut into stripes

¼ cup avocado oil divided

1 cup quick oats

2 tbs Italian seasoning

1 tsp sea salt

12 carrots (medium, peeled, sliced and cut into fries)

½ cup Dijon mustard

⅓ cup raw honey

Directions: 

Preheat oven to 400ºF (204ºC) and line two baking sheets with parchment paper.

Brush chicken strips with half of the avocado oil. 

Combine the oats, Italian seasoning, and sea salt and spread over a small plate. 

Press both sides of the chicken strips into the oat/spice mixture to coat, then lay on baking sheet. 

Toss the carrot sticks in remaining avocado oil. 

Spread across the other baking sheet. Place both pans in the oven and bake for 30 minutes, flipping the chicken and tossing the carrot fries halfway through. 

Meanwhile, combine the Dijon and raw honey in a small bowl to make the sauce.

Mix well and set aside. 

To serve, divide the chicken tenders and carrot fries between plates and serve with honey Dijon dipping sauce. Enjoy!

For more recipes your kids will enjoy, grab the Family-Friendly Meal plan HERE