Oven-Baked Coconut Chicken Strips (Paleo, Whole30, Low Carb)
 
Prep time
Cook time
Total time
 
Try something new this holiday season (or any day) and make these Oven-Baked Coconut Chicken Strips (Paleo, Whole30, Low Carb), which are low in carbs and Paleo and Whole30 friendly.
The peckish girl:
Recipe type: Main Course
Ingredients
  • 500g chicken breasts
  • 2 tsp Dijon mustard
  • Salt and pepper
  • Approx 2 cups desiccated coconut
  • Approx 1 cup almond meal
  • 2 large free range eggs
Instructions
  1. Cut the chicken breast in strips and place them in a bowl or container. Add the Dijon mustard and pinch of salt and pepper. Mix everything and massage the chicken with the mustard. Place it in the fridge and let it marinate for at least one hour.
  2. Place the almond meal in one bowl and the coconut in another. Crack the eggs in a third bowl and whisk them with a fork.
  3. Bread the chicken strips in all of the ingredients in the three bowls. Start with the almond meal (press the chicken in the almond meal, so it will stick to it). Then coat it in the beaten egg and last cover it with the desiccated coconut.
  4. Once you have all the strips breaded, place them on a baking tray lined with baking paper.
  5. Place the tray in preheated oven on 200°C and bake the chicken for 25-30 minutes.
  6. Flip the strips once during the baking, so they'll get nice and golden from all the sides.
  7. Serve with as an appetiser with your favourite dip or as a main meal with a vegetable side.
Recipe by The Peckish Girl at https://www.thepeckishgirl.com/oven-baked-coconut-chicken-strips-paleo-whole30-low-carb/