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.
Servings: 4 adult servings
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.
- 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