Looking for a new and healthy way to prepare chicken? This tropical spin on chicken tenders is a recipe you will put on repeat.

These Paleo Coconut Chicken Strips are extremely simple to prepare and versatile for plating with other foods.

All it involves is a simple dusting of salt and pepper, an egg wash, and dipping in unsweetened coconut flakes. That’s it! Your oven takes care of the rest.

I put my Coconut Chicken Strips on a bed of mixed kale greens. I came across a beautiful Mamey Sapote in the grocery store and added about ½ cup of the fruit to each salad.

A Mamey Sapote is a fruit native to Central America. I think it has a texture similar to a papaya but a flavor that reminds me of sweet potato. It’s beautiful and delicious.

I topped the salad off with a generous dose of Tequila Lime Dressing and toasted with a glass of perfectly chilled Pine Ridge Chenin Blanc.

Enjoy!

paleo coconut chicken strips

paleo coconut chicken strips

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mamey sapote

paleo coconut chicken strips

Paleo Coconut Chicken Strips

5 from 1 vote
By Cassy
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4 adult servings
Looking for a new and healthy way to prepare chicken? This tropical spin on chicken tenders is a recipe you will put on repeat. These Paleo Coconut Chicken Strips are extremely simple to prepare and versatile for plating with other foods.

Ingredients  

  • 2 Raw Chicken Breasts or 1.3 lbs chicken tenders
  • 2 teaspoons Kosher Salt
  • 2 teaspoons Cracked Black Pepper
  • 1 Large Egg
  • 1 cup Unsweetened Coconut Flakes

THE MEAL: Paleo Coconut Chicken Strips on Mamey Sapote Kale Salad w/Tequila Lime Dressing

Ingredients:

  • 3 Paleo Coconut Chicken Strips
  • 2 cups Mixed Kale Greens
  • ½ cup Mamey Sapote
  • 2 tablespoons Tequila Lime Dressing omit for Whole 30

Instructions 

  • Preheat your oven to 375 degrees.
  • Line a baking sheet with aluminum foil.
  • Wash and dry your chicken.
  • If you’re starting with chicken breasts, cut them into strips.
  • Lightly salt and pepper each side of the raw chicken.
  • In a bowl, whisk the egg for the egg bath.
  • Pour the unsweetened coconut flakes on a large plate.
  • Dip each chicken strip into the egg bath and then lay on the bed of coconut.
  • Pat down and flip to ensure the coconut sticks.
  • Place immediately on the aluminum foil-lined baking sheet.
  • Bake at 375 F for 20 minutes.

Assemble

  • Plate kale greens with Mamey Sapote.
  • Top with the Paleo Coconut Chicken Strips.

Nutrition

Calories: 352kcal | Carbohydrates: 14g | Protein: 34g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 132mg | Sodium: 1362mg | Potassium: 802mg | Fiber: 5g | Sugar: 6g | Vitamin A: 366IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 2mg

Additional Info

Course: Dinner
Cuisine: American
Servings: 4 adult servings
Calories: 352
Keyword: coconut chicken strips, paleo chicken fingers

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About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.


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5 Comments

  1. We have made some Paleo Coconut chicken Nuggets… They are awesome!

    Janice Meador Sent from my iPhone