Coconut Chicken Tenders
Mango-Pineapple Toss
Ingredients
- 2 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
- ¾ cup almond flour
- ½ tsp salt
- ½ tsp pepper
- 3 large eggs
- 1 (7-oz) pkg unsweetened flaked coconut
- 2 pitted dates
- ¼ cup Dijon mustard
- 3 Tbsp water
- 1 Tbsp avocado oil
- 1 Tbsp lemon juice
Instructions
- Preheat oven to 400°F. Cut chicken into 1-inch strips.
- Combine 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; transfer to a third shallow bowl.
- Dredge chicken in flour mixture; dip in beaten eggs, gently shaking off excess. Dredge in coconut. Place coated 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.
- Meanwhile, process dates, mustard, water, oil, and lemon juice in a blender until smooth, scraping down sides as needed; strain, if desired. Serve sauce with chicken tenders for dipping.
Side Dish Ingredients
- 2 mangoes, chopped
- 1 (16-oz) pkg fresh pineapple chunks, chopped
- 2 red bell peppers, chopped
- ¼ cup chopped fresh cilantro
- 2 Tbsp lime juice
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
547
|
119
|
666
|
| Fat (g) | 35 | 0 | 35 |
| Sat. Fat (g) | 20 | 0 | 20 |
| Protein (g) | 42 | 2 | 44 |
| Carb (g) | 13 | 30 | 43 |
| Fiber (g) | 8 | 4 | 12 |
| Sodium (mg) | 537 | 4 | 541 |
| T. Sugs (g) | 5 | 24 | 29 |
| A. Sugs (g) | 0 | 0 | 0 |
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