This recipe is perfect for little fingers that want to help out in the kitchen! Put an assembly line together and have the young ones be responsible for dipping the chicken strips and placing them on the parchment paper prior to baking.
This recipe also makes for a filling leftover breakfast when you’re in a rush. Enjoy!
Coconut Chicken Strips with A Honey Mustard Dipping Sauce
- 2 Chicken breasts (sliced into strips)
- 1/2 c Coconut flour
- 2 Eggs
- 1 c Unsweetened coconut flakes
- Vegetables (optional)
Honey Mustard Dipping Sauce
- 1/2 c Honey
- 1/2 c Dijon mustard
Line a baking sheet with parchment paper and preheat the oven to 400 degrees F.
Wash the chicken breasts and slice them into strips. Pat them dry with a paper towel and set them aside.
Put the coconut flour onto a medium-sized plate. Set it aside.
Whisk the 2 eggs in a medium-sized bowl. Set it aside.
Put the coconut flakes onto a medium-sized plate and set it aside.
Carefully dip the chicken strips first into the flour, then into the eggs, and finally into the coconut flakes. Place the strips gently onto the baking sheet lined with parchment paper.
Bake for about 15 minutes or until the strips are brown.
While baking, mix up a batch of Honey Mustard Dipping Sauce using equal parts honey and Dijon mustard.
Once complete, drizzle the honey mustard over the chicken strips and serve with your favorite steamed veggies.
Download Your FREE Paleo Starter Kit Today!
- 3-Day Paleo Diet Meal Plan
- Comprehensive Paleo Diet Shopping List
- 5 of Our Favorite Paleo Diet Recipes