Coconut-Crusted Chicken Tenders
Sweet and Spicy Cilantro Slaw
Ingredients
- 2 large eggs
- 1 Tbsp water
- 1 cup unsweetened flaked coconut
- ¼ cup almond flour flour
- 1½ lb boneless, skinless chicken breasts, cut into strips
- ¼ cup coconut oil, divided
- ½ tsp salt
- ½ tsp pepper
- 1 cup pineapple chunks
- 1½ Tbsp raw honey
- 1½ tsp minced ginger
- 1 green onion, chopped
- ⅛ tsp cayenne pepper
Instructions
- Whisk together eggs and water in a shallow bowl; combine coconut and flour in a second shallow bowl.
- Dip chicken in eggs; dredge in coconut mixture, pressing to adhere.
- Cook chicken, in 2 batches, in 2 Tbsp hot oil per batch 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 chicken with ½ tsp each 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
- 1 (16-oz) pkg tricolor coleslaw
- ¼ cup minced fresh cilantro
- 2 jalapeño peppers, seeded and minced
- 2 Tbsp fresh lime juice
- 1 Tbsp extra virgin olive oil
- 1 tsp raw honey
- ½ tsp salt
Side Dish Instructions
- Toss together coleslaw, cilantro, jalapeños, lime juice, oil, and honey in a large bowl. Let stand 10 minutes. Season with salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
361
|
44
|
405
|
| Fat (g) | 22 | 2 | 24 |
| Sat. Fat (g) | 14 | 0 | 14 |
| Protein (g) | 29 | 1 | 30 |
| Carb (g) | 12 | 6 | 18 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 267 | 212 | 479 |
| T. Sugs (g) | 8 | 1 | 9 |
| A. Sugs (g) | 4 | 1 | 5 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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