Rosemary Garlic Baked Chicken Fingers

Rosemary Garlic Baked Chicken Fingers:

-Free range raw chicken tenderloin strips


-Garlic powder

-Himalayan sea salt

-Black pepper

-Organic extra virgin olive oil


  1. Preheat your oven to 375 degrees F. Then line a baking sheet with aluminum foil and spray with nonstick spray (I prefer Kelapo’s Coconut Oil Nonstick Spray).
  2. Evenly space and place your chicken tenderloin strips on the baking sheets making sure they do not touch. I totally didn’t mean to rhyme there but it sounded great. How funny would it be to hear a rap song telling you how to make a recipeJ! Just a random thought.
  3. Drizzle the top of each tenderloin with your olive oil and then sprinkle each with your rosemary, garlic powder, sea salt, and black pepper.
  4. Place your chicken strips in the oven for 20 to 25 minutes (check on them after 20 minutes). Remove when the chicken strips are cooked through and slightly golden on top. Allow to cool and enjoy!

*These can be stored in the fridge in Tupperware for a week and are a great snack, salad topper, grab and go lunch, and easy protein to add to dinner. Yum!

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