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…
- 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
- After an hour, preheat oven to 450degrees & line a baking sheet with aluminum foil – place a wire rack on top & spray with coconut oil
- 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
- Remove chicken from fridge, pour coconut milk (from ziploc bag) into large bowl & cut chicken into strips
- Dip chicken in coconut milk, then coconut flour mix & place on wire rack (continue til all chicken is complete)
- Place in oven for 15minutes then flip on cook for another 15minutes or until golden brown
- 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!
Nutritional Info Per Strip (Makes 14): 100 calories – 6.5 grams of fat – 3.5 grams of carbs – 8.5 grams of proteinContinue reading for ingredient list…
