(WSVN) - A new place in South Florida lets customers build their own bowls — with all kinds of great tasting treats!! 7’s Belkys Nerey takes us to the place people are buzzing about. Time to grab a bite.

The Chef: Jason Grasty
The Restaurant: Beehive Kitchen in Fort Lauderdale
The Dish: Almond Chicken Bowl

Ingredients:
Rustic Rub
1 lb. paprika
2 oz. dried thyme
2 oz. dried oregano
2 oz. granulated onion
2 oz. granulated garlic
Mix all spices together until fully incorporated.

Gluten-Free Almond Panko Mix
8 oz. gluten-free panko bread crumbs
8 oz. toasted slivered almonds
Toast the slivered almonds in the oven at 350 for 7-8 minutes until lightly toasted. Allow the almonds to fully cool, then mix with the gluten-free panko and reserve.

Baked Almond Chicken
1 lb. boneless skinless chicken breast cut into 1 oz strips
8 oz. cornstarch
1 lb. gluten-free breadcrumb almond blend (see recipe)
1 pt. egg wash (whole eggs whisked together)
1 tsp. kosher salt
1 tsp. rustic rub (see recipe)

Method of Preparation:
– Preheat oven to 350 degrees.

– Cut the chicken into one-ounce strips then mix thoroughly with the rustic rub and kosher salt. Reserve the chicken until the breading station is set up.

– Measure out the cornstarch, egg mixture and panko almond mix into separate pans, creating a three-stage breading station. Place the seasoned chicken into the cornstarch and coat each piece evenly.

– Next, place all of the dusted tenders into the egg mixture and make sure each one is coated. Place the tenders into the panko/almond mix and gently press each tender so that it is evenly coated.

– Place the finished tenders on a baking sheet and place in the oven at 350 degrees and cook for 14-16 minutes. Finished tenders should be cooked all the way through and light brown and crispy.

To Plate:
Place tenders in bowl and add sides of your choosing.

Serves: 16 tenders

Serving Suggestion: Miami Vice – cold pressed juice available at Beehive Kitchen

Almond Chicken Bowl/Beehive Kitchen

Trending