Kid-Friendly
Coconut-Crusted Chicken Tenders with Pineapple-Ginger Sauce
Sweet and Spicy Cilantro Slaw
Ingredients
- 2 large eggs
- 1 cup unsweetened flaked coconut
- ¼ cup coconut flour (or use almond flour)
- 1½ lb boneless skinless chicken breasts, cut into strips
- ¼ cup coconut oil, divided
- 1 cup cubed fresh pineapple
- 1½ Tbsp raw honey
- 1½ tsp minced fresh ginger
- 1 green onion, chopped
- ⅛ tsp cayenne pepper
Instructions
- Whisk together eggs and 1 Tbsp water in a shallow dish; combine coconut and flour in a separate shallow dish.
- Dip chicken in eggs; dredge in coconut mixture, pressing to adhere.
- Heat 2 Tbsp oil in a large nonstick skillet over medium-high heat; add half of chicken.
- Cook 2 to 3 minutes per side or until done. Drain on a wire rack over paper towels; sprinkle with ¼ tsp each salt and pepper.
- Repeat with remaining oil, chicken, and salt and pepper.
- Meanwhile, process remaining ingredients in a food processor or blender, scraping the sides as needed.
- Serve as dipping sauce for chicken tenders.
Side Dish Ingredients
- 1 (16-oz) bag tri-color coleslaw mix
- ¼ cup minced fresh cilantro
- 2 jalapeño peppers, seeded and minced
- 2 Tbsp fresh lime juice
- 1 Tbsp extra virgin olive oil (or use avocado oil)
- 1 tsp raw honey
Side Dish Instructions
- Toss together coleslaw, cilantro, jalapeños, lime juice, oil, and honey in a large bowl.
- Let stand 10 minutes. Add salt to taste.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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