Coconut Chicken Fingers
Mango and Pineapple Salad
Ingredients
- 1 lb boneless, skinless chicken breasts, pounded to ½-inch-thickness
- ⅓ cup almond flour
- 2 large eggs
- ½ (12-oz) pkg unsweetened flaked coconut
- ¼ cup Dijon mustard
- 2 Tbsp pure maple syrup
- 1 Tbsp fresh lime juice
- ⅛ tsp ground red pepper
Instructions
- Preheat oven to 400°F.
- Cut chicken into 1-inch strips.
- Stir together almond flour, ½ tsp salt and ¼ 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 a third shallow dish.
- Dredge chicken in flour mixture to coat; dip in egg, gently shaking off excess. Dredge in coconut.
- Place chicken strips on a lightly 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 red pepper in a bowl; serve with chicken fingers for dipping.
Side Dish Ingredients
- 1 mango, peeled and thinly sliced
- ½ lb pineapple spears, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp fresh lime juice
- ½ Tbsp raw honey
Side Dish Instructions
- Toss together mango, pineapple, bell pepper and cilantro in a large bowl.
- Drizzle with lime juice and honey; toss to coat.
Paleo Meal Plan
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