Coconut Chicken Fingers
Mango and Pineapple Salad
Ingredients
- 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
- ⅓ cup almond flour
- ½ tsp salt
- ¼ tsp pepper
- 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 cayenne pepper
Instructions
- Preheat oven to 400°F. Cut chicken into 1-inch strips.
- Stir together flour, salt, and pepper in a shallow bowl. Beat eggs lightly in a second shallow bowl. Process coconut in a food processor until finely chopped, and transfer to a third shallow bowl.
- Dredge chicken in flour mixture; dip in egg, gently shaking off excess. Dredge in coconut. Place on a lightly greased wire rack on a rimmed baking sheet.
- Bake 20 to 25 minutes or until coconut is golden brown and chicken is done.
- Stir together mustard, syrup, lime juice, and pepper in a bowl. Serve with chicken 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 bowl. Drizzle with lime juice and honey; toss.
Paleo Meal Plan
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