Crispy sesame chicken strips baked in the oven with almond flour, flax meal, and sesame seeds for a healthy, crunchy, and flavorful meal.

1 lb boneless chicken breasts, cut into strips or bite-size pieces

1 egg

1/4 tsp water

1/3 cup almond flour

1/3 cup ground flax meal

4 tbsp white sesame seeds

1 tsp salt

1/2 tsp black pepper

2–3 tbsp avocado oil or olive oil spray

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1. Preheat oven to 400°F. Line a baking sheet with parchment paper or use a wire rack.

2. In a small bowl, whisk together egg and water.

3. In another bowl, combine almond flour, ground flax meal, sesame seeds, salt, and pepper.

4. Pat chicken dry, then dip each strip into the egg wash and dredge in the flour mixture until coated.

5. Arrange coated strips on the baking sheet, leaving space between each piece.

6. Lightly spray or drizzle with oil.

7. Bake for 18–22 minutes, flipping halfway through, until golden-brown and crispy, with no pink inside.

8. Serve hot with dipping sauce, or cool for meal prep storage.

For extra crunch, bake on a wire rack instead of parchment paper.

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Reheat in the oven or air fryer to keep the coating crispy.