906 grams chicken breast tenders, or 4 boneless chicken breast halves cut into six strips each (24 strips total)
118 ml sugar free pancake/maple flavoured syrup
1 tablespoon Dijon mustard
1 teaspoon dried herbes de Provence or dried tarragon
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Place chicken in a shallow baking dish or re-sealable plastic bag. In a small bowl, whisk syrup, mustard, herbes de Provence, salt and pepper until smooth. Pour on top of chicken and marinate for 4 hours up to overnight in the refrigerator.
2. When ready to serve, preheat oven to 450 degrees Fahrenheit.
Carbohydrates: 0 grams
Net Carbs: 0 grams
Fiber: 0 grams
Protein: 7.5 grams
Fat: 1 grams