These baked Cashew Crusted Chicken Fingers are perfect for a family friendly weeknight meal or a game day appetizer! They require just 6 ingredients and are ready in less than 30 minutes.
I went on an abrupt kind of hiatus there didn’t I? It totally was not intentional and in fact I had recipes lined up for dayz but everytime I sat down at my computer to write, nothing came to me. It’s in these moments that I realize I just need to respect the process and take a step back.
In theory I really shouldn’t have any trouble writing. Despite travelling to Banff (recap coming soon!) and the overwhelming craziness that is life, I have found myself with moments of downtime that should have allowed for me to stay on top of blogging. But that apparently was not enough to provide inspiration.
As I get older I am becoming far more aware of my internal battle to do more, while also accepting that sometimes less truly is more.
Less is more…Watch this short video to learn how to make these Baked Cashew Crusted Chicken Fingers!
Take these cashew crusted chicken fingers as an example. They’re made with just 6 ingredients and they really could not get more basic. They make an appearance on our weekly menu at least once a week and I often serve them with just a simple side salad and some roasted potaters. Sometimes less is more.
Or how about this post? It was scheduled to go live last week because I’m “supposed” to be posting 3-4 days a week. But life happened and I’m fairly certain that my lack of posting didn’t break the internet. Sometimes less is more.
And let’s take a second to acknowledge how uncharacteristically short this post is. I don’t “need” for posts to tell a full-length story filled with all of the details of my life. Because you guessed it, sometimes less is more.
- Preheat oven to 400 degrees F.
- Chop chicken breasts into strips.
- Beat egg in a large bowl.
- In a separate bowl combine cashew meal and spices.
- Dip 1 strip into egg with left hand and place into cashew meal mixture and mix to coat with right hand.
- Place onto a a parchment or silicone-lined baking sheet.
- Repeat with remaining strips.
- Bake for 20 minutes.
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