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Coconut Chicken Strips

Course Dinner, Lunch, Main Dish
Cuisine Paleo, Primal
Servings 2
Calories 369 kcal

Ingredients

Chicken

  • 2 Chicken breasts (sliced into strips)
  • 1/2 c Coconut flour
  • 2 Eggs
  • 1 c Unsweetened coconut flakes

Honey Mustard Dipping Sauce

  • 1/2 c Honey
  • 1/2 c Dijon mustard

Instructions

  1. Line a baking sheet with parchment paper and preheat oven to 400 degrees F.
  2. Wash chicken breasts and slice into strips. Pat dry with paper towel. Set aside.
  3. Put coconut flour on a medium-sized plate. Set aside.
  4. Whisk the two eggs in a medium-sized bowl. Set aside.
  5. Put coconut flakes on a medium-sized plate and set aside.
  6. Carefully dip chicken strips first into the flour, then into the eggs, and finally into the coconut flakes. Place gently on baking sheet lined with parchment paper.
  7. Bake for about fifteen minutes or until the strips are browned.
  8. While baking, mix up a batch of honey mustard dipping sauce by using equal parts honey and dijon mustard.
  9. Once complete, drizzle honey mustard on chicken strips and serve with your favorite steamed veggies.
  10. Enjoy!

Recipe Notes

Good for cold leftover breakfast on the run!

Nutrition Facts
Coconut Chicken Strips
Amount Per Serving
Calories 369 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 7g44%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Sodium 730mg32%
Potassium 118mg3%
Carbohydrates 90g30%
Fiber 28g117%
Sugar 60g67%
Protein 16g32%
Vitamin A 1500IU30%
Vitamin C 40.4mg49%
Calcium 790mg79%
Iron 18.9mg105%
* Percent Daily Values are based on a 2000 calorie diet.