Chicken Tenders

Prep Time - 10-15 min         Cook Time - 10-12 min                Add to MyFitnessPal

 

For those of you without any love for coconut, put your prejudice aside and give these a try - the roasting essentially eliminates the coconutty flavor and lends these tenders a spendidly breaded texture & flavor. Don't use coconut flakes or chop them to powder, but a shredded coconut with grain sizes similar to dry rice are about perfect here. Give them a try with your favorite low sugar sauce (they're particularly good with Blackberry Barbecue Sauce) and see if you can't stop making these.

 

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 Ingredients:

Chicken Breast, skinless & boneless - 1 large

Coconut Flour - 1/4 cup

Egg - 1

Coconut Milk - 1 Tbsp

Dried Shredded Coconut - 1/3 cup

Salt & Pepper to taste

 

Preparation:

Preheat your oven to 400 F.

Place the chicken breast between two pieces of plastic wrap and pound to roughly 3/4 inch - 1 inch flat. Keep it as even as possible

In one bowl wisk the coconut milk & egg together. In another bowl, place the coconut flour, and in a third place the shredded coconut.

Slice the chicken strips into roughly 8 equally-sized strips. Dip each strip first in the flour, then the egg/milk mixture, and lastly in the shredded coconut before placing on a large baking sheet.

Bake chicken strips for 10-15 minutes or until chicken has cooked through and coconut has browned but not burnt. Salt & pepper to taste.

Dip, bite, enjoy.

 

Nutrition (makes 4 servings of 2 strips each)

Calories: 182

Fat: 10 g

Carbs: 5 g

Protein: 17 g

Sodium: 104 mg