Paleo Coconut Chicken Strips

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

5 from 1 vote

By Cassy

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

Servings: 4 adult servings

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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  

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• ▢ 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.
• Finish with Tequila Lime Dressing.

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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