E-Book:

70

Printed Book:

70

Crispy Chicken Strips

Soak chicken strips in a bowl with coconut milk in the fridge for 30 minutes.

Preheat the oven to 350 degrees F. 

 

 In a bowl, whisk together flour, spices and salt. Place shredded coconut on asmall plate. Coat the chicken strips in the flour mixture and then roll them inthe coconut.

 

Arrange the chicken strips on a baking sheet and drizzle them with coconutoil. Bake for 15 minutes until chicken is browned and crispy.

 

Serve on a bed of spring mix salad.

Ingredients:

1)

skinless, boneless chicken breasts, cut into strips : 2

2)

coconut milk : 1 cup

3)

coconut flour : 0.75 cup

4)

cumin : 0.5 teaspoon

5)

turmeric : 0.5 teaspoon

6)

ground coriander : 0.5 teaspoon

7)

sea salt : 0.25 teaspoon

8)

finely shredded coconut : 0.5 cup

9)

melted coconut oil: 1 tablespoon

10)

:

11)

:

12)

:

13)

:

14)

:

15)

:

16)

:

17)

:

18)

:

19)

:

20)

:

21)

undefined: undefined undefined

22)

undefined: undefined undefined

23)

undefined: undefined undefined

24)

undefined: undefined undefined

25)

undefined: undefined undefined

26)

undefined: undefined undefined

27)

undefined: undefined undefined

28)

undefined: undefined undefined

29)

undefined: undefined undefined

30)

undefined: undefined undefined