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Coconut Chicken Strips


35 minutes

2-4 servings


Simple and tasty for even picky eaters. We paired the chicken with Glazed Carrots and Kale Chips for a yummy dinner. Packs for lunch on salads.

Coconut Chicken Strips


2 free range or organic chicken breast, cut into 2 inch pieces

2 tablespoon(s) organic coconut oil

3/4 cup(s) shredded coconut, unsweetened

1/4 cup(s) coconut flour

1/4 teaspoon(s) unrefined sea salt

1/4 teaspoon(s) pepper

1/4 teaspoon(s) powdered onion

1/4 teaspoon(s) powdered garlic

1/4 teaspoon(s) fresh zested turmeric, or powdered turmeric (*optional)


1. Preheat the oven to 375 degrees.

2. In a double boiler, melt the coconut oil until liquid. Add chicken strips one at a time and drench with oil.

3. On a flat plate, mix up the shredded coconut, coconut flour, sea salt, pepper, onion powder, garlic powder, tumeric*.

4. Add the chicken stips to the flour and coat thoroughly.

5. Add the chicken in a single layer in a glass or ceramic baking dish. Cook for 20 -25 minutes.

6. Change the oven to Broil/Low and cook another 5 minutes. Chicken should no longer be pink in the center.

7. Serve and enjoy!

Pairs with: Glazed Carrots, Kale Chips

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