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Paleo Coconut Chicken Strips

paleo coconut chicken strips
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Ingredients

2 Raw Chicken Breasts (or 1.3 lbs chicken tenders)

2 tsp Kosher Salt

2 tsp 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 Tbl 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.

Time: 30 minutes

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

Directions:

Plate kale greens with Mamey Sapote.

Top with the Paleo Coconut Chicken Strips.

Finish with Tequila Lime Dressing.

Time: 5 minutes

Notes

Paleo Coconut Chicken Strips

Approximate Nutrition Facts:

Serving size 3-4 strips (5oz) 460 Calories; 25 g Fat; 49 g Protein; 2 g Sugar

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

Approximate Nutrition Facts:

Serving size: 3-4 strips + 2.5 cups salad + 2 Tbl dressing

Makes 1 Adult Serving

630 Calories; 30 g Fat; 51 g Protein; 14 g Sugar