Coconut Chicken Fingers

Mango-Pineapple Salad
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Ingredients

  • 2 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
  • ¾ cup almond flour
  • 1 tsp salt
  • ¾ tsp pepper
  • 3 large eggs
  • 1 (12-oz) pkg unsweetened flaked coconut
  • ½ cup Dijon mustard
  • ¼ cup pure maple syrup
  • 2 Tbsp fresh lime juice
  • ⅛ tsp cayenne pepper

Instructions

  1. Preheat oven to 400°F. Cut chicken into 1-inch strips.
  2. Stir together flour, salt, and pepper in a shallow bowl. Beat eggs lightly in a second shallow bowl.
  3. Process coconut in a food processor until finely chopped, and transfer to a third shallow bowl.
  4. Dredge chicken in flour mixture; dip in egg mixture, gently shaking off excess. Dredge in coconut. Place chicken on a lightly greased wire rack on a rimmed baking sheet.
  5. Bake 20 to 25 minutes or until coconut is golden brown and chicken is done.
  6. Stir together mustard, syrup, lime juice, and cayenne pepper in a bowl. Serve with chicken fingers for dipping.

Side Dish Ingredients

  • 2 mangoes, pitted and chopped
  • 1 lb pineapple spears, chopped
  • 2 red bell peppers, chopped
  • ¼ cup chopped fresh cilantro
  • 2 Tbsp fresh lime juice
  • 1 Tbsp raw honey

Side Dish Instructions

  1. Toss together mangoes, pineapple, bell peppers, and cilantro in a large bowl. Drizzle with lime juice and honey; toss.

Nutritional Information

Main Side Total
Servings 6 6
Calories
720
129
849
Fat (g) 46 1 47
Sat. Fat (g) 32 0 32
Protein (g) 43 2 45
Carb (g) 27 32 59
Fiber (g) 13 4 17
Sodium (mg) 968 4 972

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