Crispy Almond-Crust Chicken Tenders with Creamy Avocado‑Sesame Sauce over Turmeric‑Rice

Looking for a quick, high‑protein meal that looks as good as it tastes? This almond‑crusted chicken dish pairs the crunch of toasted almonds with a creamy avocado‑sesame sauce, all resting on aromatic turmeric rice. It’s ready in under 30 minutes, making it perfect for busy weekdays or weekend power lunches.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb chicken tenders (about 4–5 servings)
• 1 cup raw almonds, roughly chopped
• 1 cup all‑purpose flour
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper, to taste
• 3 tbsp olive oil
• 1 cup cooked jasmine rice
• ½ tsp ground turmeric
• 2 tbsp toasted sesame seeds
• 1 ripe avocado
• 3 tbsp soy sauce (low‑sodium)
• 2 tbsp rice vinegar
• 2 tsp honey or maple syrup
• 1 tbsp toasted sesame oil
• 1 garlic clove, minced
• 1 tsp grated fresh ginger
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. 1. In a shallow dish, beat one egg. In a separate bowl mix the flour, chopped almonds, smoked paprika, garlic powder, salt and pepper.
2. 2. Dredge each chicken tender first in the flour mixture, then dip in egg, and finally coat back in the almond‑flour mix, pressing the crumbs onto each piece.
3. 3. Heat 2 Tbsp olive oil in a large skillet over medium‑high heat. Cook the chicken for 4–5 min per side, or until golden brown and cooked through. Transfer to a paper‑towel‑lined plate and cover loosely with foil to keep warm.
4. 4. In the same skillet, add the remaining 1 Tbsp olive oil and toss in the cooked rice. Stir in the turmeric and toasted sesame seeds, cooking for 1 min until fragrant. Remove from heat and fluff with a fork.
5. 5. While the rice rests, make the sauce: In a blender or food processor, combine avocado, soy sauce, rice vinegar, honey, toasted sesame oil, garlic, ginger, and a pinch of salt. Blend until silky smooth, adding a splash of water if needed to reach a pour‑able consistency.
6. 6. Drizzle the creamy avocado‑sesame sauce over the rice, allowing it to coat the grains lightly.
7. 7. Arrange the almond‑crusted chicken tenders on top of the sauced rice. Sprinkle the remaining toasted sesame seeds and fresh cilantro over the dish.
8. 8. Serve immediately with lime wedges on the side. Squeeze lime juice over the chicken for a bright, citrusy finish.
9. 9. If desired, reserve a portion of the sauce for dipping or extra drizzling in the dinner bowl.

Chef's Note

Let the almond crusted chicken rest for a minute before serving; this helps the crumbs stay crisp. For a vegan version, swap chicken for firm tofu chunks and use a vegan mayo‑based sauce instead of soy sauce.

Make-Ahead Tips

The sauce can be prepared up to 48 hours in advance and stored in the refrigerator. Cook the rice ahead of time and pack the chicken separately – they’ll both be just as crunchy when reheated in a skillet.

Substitutions

Use ground pecans or walnuts as a nut‑free crust alternative.,Swap jasmine rice for cauliflower rice or quinoa for a lower‑carb option.,Replace honey with agave nectar for a vegan-friendly version of the sauce.