Kid-Friendly
Coconut Chicken Fingers
Mango and Pineapple Salad
Ingredients
- 2 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
- ¾ cup whole wheat flour
- 3 large eggs
- 1 (12-oz) pkg unsweetened flaked coconut
- ½ cup Dijon mustard
- ¼ cup pure maple syrup
- 2 Tbsp lime juice
- ⅛ tsp cayenne pepper
Instructions
- Preheat oven to 400°F.
- Cut chicken into 1-inch strips.
- Stir together flour, 1 tsp salt and ¾ tsp pepper in a shallow dish.
- Lightly beat eggs in a separate shallow dish.
- Place coconut in a food processor; process until finely chopped, and transfer to another shallow dish.
- Dredge chicken in flour mixture to coat; dip in egg mixture, gently shaking off excess. Dredge in coconut.
- Place chicken strips on a greased wire rack set on a rimmed baking sheet.
- Bake 20 to 25 minutes or until coconut is golden brown.
- Stir together mustard, syrup, lime juice, and cayenne pepper in a bowl; serve with chicken fingers for dipping.
Side Dish Ingredients
- 2 mangoes, peeled and thinly sliced
- 1 lb pineapple spears, thinly sliced
- 2 organic red bell peppers, thinly sliced
- ¼ cup chopped fresh cilantro
- 2 Tbsp lime juice
- 1 Tbsp honey
Side Dish Instructions
- Toss together mangoes, pineapple, bell peppers, and cilantro in a large bowl.
- Drizzle with lime juice and honey; toss to coat.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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