Coconut Chicken Fingers
Mango-Pineapple Salad
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
- 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 mixture, gently shaking off excess. Dredge in coconut. Place chicken 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 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
- 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 |
Paleo Meal Plan
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