This is suuuuper duper easy to make.
Let me first tell you the benefits of using coconut in your diet. First of all it has a ton of fiber and healthy fats. So I love using coconut milk yogurt for Ritter! Coconut flour is also a wonderful gluten/grain free flour to bake with because it adds a ton of fiber to your baked goods. The unsweetened shredded coconut I use in this dish can be found at most grocery stores and Whole Foods. It’s the same shredded coconut you’re used to on things like coconut cake – it’s just not sweetened with all the sugar that you don’t want/need. This is what you’ll use in paleo coconut desserts also…you just have to add a sugar free sweetener to make it sweet. They also sell the big chunks of coconut and large flakes as well. But for this dish we only need the fine shreds. Here’s a link to buy on amazon if you need to.
Chicken breasts cut into strips or chicken tenders
Can of coconut milk
2 egg whites
Unsweetened shredded coconut
Pre-heat oven to 400 degrees
– Line a baking sheet with foil and coat with cooking spray
– Set up small bowl with almond meal seasoned with some salt and pepper, another bowl with egg whites and 1/2 can of coconut milk mixed together, and another bowl with the shredded coconut.
– 1 at a time dip chicken strips into almond meal, then egg wash, then coconut and place on baking sheet.
– Bake at 400 for about 15 minutes, flipping halfway.
I used the remaining coconut milk to make a coconut curry sauce for some veggies to go on the side!
So easy! Enjoy!