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Coconut Chicken Strips

Jackie Bowker

.Easy & healthy gluten free, dairy free crispy coconut chicken strips

PREP TIME 10 mins

COOK TIME 25 mins

TOTAL TIME 35 mins

COURSE Dinner, Lunch, lunch and dinner


CALORIES 343 kcal


  • 1 cup Unsweetened Shredded Coconut
  • 1 Egg
  • 450 grams Chicken Breast cut into strips
  • 1/4 cup Almond Flour
  • 4 cups Mixed Greens


  1. Preheat the oven to 400ºF (204ºC) and line a baking sheet.
  2. Add the coconut to a bowl and in a separate bowl, whisk the egg. Season the coconut and egg with salt and pepper to taste.⁠
  3. Sprinkle each side of the chicken strips with almond flour and pat down to stick. One at a time, dip each chicken strip in the whisked egg, shaking off any excess, then in the coconut, shaking off any excess.
  4. Place on the prepared baking sheet. Repeat with the remaining chicken strips. Discard any leftover egg and coconut.
  5. Bake for 25 minutes, flipping halfway through, or until the chicken is golden brown and cooked through. Serve with mixed greens and enjoy!


  • Sodium: 165mg
  • Calcium: 38mg
  • Vitamin C: 11mg
  • Vitamin A: 548IU
  • Sugar: 2g
  • Fiber: 5g
  • Potassium: 626mg
  • Cholesterol: 113mg
  • Calories: 343kcal
  • Trans Fat: 1g
  • Saturated Fat: 15g
  • Fat: 22g
  • Protein: 29g
  • Carbohydrates: 8g
  • Iron: 2mg

KEYWORD coconut chicken strips, Crumbed chicken, dairy free recipes, Gluten Free Baked oats, gluten free recipes, healthy crumbed chicken, healthy gluten free crumbed chicken

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