Coconut-Crusted Chicken Tenders
Sweet and Spicy Cilantro Slaw
Ingredients
- 1 large egg
- 1 Tbsp water
- ½ cup unsweetened flaked coconut
- 2 Tbsp coconut flour (or use almond flour)
- ¾ lb boneless, skinless chicken breasts, cut into strips
- 2 Tbsp coconut oil, melted
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup cubed pineapple
- 2 tsp raw honey
- ½ tsp minced ginger
- 1 green onion, chopped
- Pinch of cayenne pepper
Instructions
- Whisk together egg and water in a shallow dish. Combine coconut and flour in a second shallow dish. Dip chicken in egg; dredge in coconut mixture, pressing to adhere.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes per side or until done. Drain on a wire rack over paper towels. Sprinkle with salt and pepper.
- Meanwhile, process pineapple and remaining ingredients in a food processor or blender, scraping sides as needed. Serve as a dipping sauce for chicken tenders.
Side Dish Ingredients
- ½ (16-oz) pkg tricolor coleslaw
- 2 Tbsp minced fresh cilantro
- 1 jalapeño pepper, seeded and minced
- 1 Tbsp fresh lime juice
- ½ Tbsp extra virgin olive oil (or use avocado oil)
- ½ tsp raw honey
Side Dish Instructions
- Toss together coleslaw, cilantro, jalapeño, lime juice, oil, and honey in a large bowl. Let stand 10 minutes. Add salt to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Fat (g) | 0 | 0 | 0 |
| Sat. Fat (g) | 0 | 0 | 0 |
| Protein (g) | 0 | 0 | 0 |
| Carb (g) | 0 | 0 | 0 |
| Fiber (g) | 0 | 0 | 0 |
| Sodium (mg) | 0 | 0 | 0 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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