Coconut Chicken Strips
Main
35 minutes
2-4 servings
Overview
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.
Ingredients
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)
Steps
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