Who doesn’t love chicken tenders?!? This is an unbeatable recipe that will have anyone raving…kids, hubby or any guests. So simple, yet healthy – hello, baked & a fruit dip!

Lets get to it…

1. Put 2 chicken breasts(~1lb) into a large ziploc bag & add one can of full fat canned coconut milk – place in fridge for an hour
2. After an hour, preheat oven to 450degrees & line a baking sheet with aluminum foil – place a wire rack on top & spray with coconut oil
3. In a large bowl combine 1.25C unsweetened shredded coconut, 1/4C bread crumbs, 1/4C flour, 1t salt, 1t pepper & 1/4t garlic powder
4. Remove chicken from fridge, pour coconut milk (from ziploc bag) into large bowl & cut chicken into strips
5. Dip chicken in coconut milk, then coconut flour mix & place on wire rack (continue til all chicken is complete)
6. Place in oven for 15minutes then flip on cook for another 15minutes or until golden brown
7. While cooking, place the following in a blender – 1/2C mayo, 1/2C defrosted mango chunks, 2T fresh cilantro, 1T honey, 1t sriracha sauce, 1/2t lemon juice & 1/8t curry powder – blend

The chicken was so tender, but had so much flavor with the crispy coconut crunch. Plus the mango dipping sauce was such a great addition for this dish, enjoy!

Continue reading for ingredient list…

Baked Coconut Crunch Chicken Strips:

• 1 pound of skinless/boneless chicken breast
• Can of full fat coconut milk
• 1.25C unsweetened shredded coconut
• 1/4C GF bread crumbs
• 1/4C GF flour
• 1/2C frozen mango
• 2T fresh cilantro
• Basic Pantry: mayo, honey, lemon juice, garlic powder, curry powder, sriracha sauce & S/P