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
SERVINGS 4
CALORIES 343 kcal
INGREDIENTS
- 1 cup Unsweetened Shredded Coconut
- 1 Egg
- 450 grams Chicken Breast cut into strips
- 1/4 cup Almond Flour
- 4 cups Mixed Greens
INSTRUCTIONS
- Preheat the oven to 400ºF (204ºC) and line a baking sheet.
- 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.
- 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.
- Place on the prepared baking sheet. Repeat with the remaining chicken strips. Discard any leftover egg and coconut.
- Bake for 25 minutes, flipping halfway through, or until the chicken is golden brown and cooked through. Serve with mixed greens and enjoy!
NUTRITIONS
- 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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