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