Fiber-Filled Fab 4 Chicken Finger

Fiber-Filled Fab 4 Chicken Tenders

Don’t mind me, I’m just replacing every flour-based recipe I have with my Unflavored Plant-Based protein powder!

It is made from one simple ingredient - organic soaked, dried and ground chocho bean. Chocho beans are a complete protein, high in fiber, low carb, and the perfect swap for flour to bread chicken for twice the protein and fiber.

We're dipping these tasty tenders in Primal Kitchen Foods Chipotle Lime Mayo for some healthy fats, but you really can't go wrong with any of Primal Kitchen Condiments. Snag my favorites at and use code KELLYSFAVORITES for 15% off your order of $40.

  • Prep Time

    10 minutes

  • Total Time

    30 minutes

  • Servings


  • Freezer Friendly



  • 1 lb of chicken tenders or chicken breast
  • 2 tbsp of Primal Kitchen Mayo
  • 2 cups of your favorite gluten-free breading (pork rinds, gluten-free panko, chia-flax seed blend, almond flour, crushed crackers - I am using Simple Mills crackers in this recipe)
  • 1 scoop Be Well By Kelly unflavored plant-based protein powder
  • 1 tablespoon of oregano
  • 1 tablespoon of smoked paprika
  • 1 tablespoon of garlic powder


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Pound the chicken tenders or breasts to 1/4-1/2 inch thickness.
  3. In a medium mixing bowl, combine your favorite breading (I used Simple Mills Sea Salt Almond Flour Crackers and crushed in the bag to form a fine, powder like consistency) with 1 scoop of my unflavored plant-based protein powder and spices. Mix together with a fork.
  4. Coat your chicken in a thin layer of mayonnaise, and place each individual chicken into the breading mixture to cover both sides evenly.
  5. Place the coated chicken onto a lined baking sheet and bake for 12 minutes until juices run clear or the internal temperature is 165 degrees Fahrenheit.
  6. Serve with sugar-free condiments of choice, over greens, with hot honey, a side of roasted veggies, or with whatever your heart desires!