Coconut Crusted Chicken Strips are Gluten Free, Dairy Free, Paleo, Low Carb and Delicious!
This freezer meal goes into the freezer already cooked so on serving day, all you need to do it pull it out and reheat. Whether you want one or two coconut crusted chicken strips for one serving or you made a triple batch and need them all for company, they are ready to go.
It is pictured and delicious with Broccoli and Cauliflower Cheesy Bake.
To print Coconut Crusted Chicken Strips click HERE
1 ½ pounds boneless, skinless chicken breasts
¾ cup almond flour
½ cup shredded unsweetened coconut flakes
¼ tsp dried oregano
1/8 tsp ground cayenne
Dash of salt and pepper
Preheat oven to 350* and spray a foil lined baking sheet.
Trim chicken of extra fat and cut into 1 – 1.5 inch strips.
Whisk the almond flour, coconut flakes, oregano, cayenne and salt and pepper and put on a shallow dish.
Beat eggs in a bowl big enough to dip chicken.
Dip the chicken into the egg mixture. Allow the extra to drip off before putting it in the flour mixture and coating it well on both sides.
Set the strips on the baking sheet with a little space between for even baking.
Give them a little spray with oil.
Bake in a 350* oven for about 25 minutes or until chicken is cooked through.
To freeze: cool completely and put in container to freeze. In order to keep them separate, freeze on a cookie sheet individually and then put in a Ziploc bag or container.
To serve: Thaw and heat in microwave about 30 seconds per strip or heat on a baking sheet in a 350* oven for 10-15 minutes.
This recipe is from my book, “Make Ahead Meals Made Healthy”. You can buy it at Amazon with the link below. It has lots of good recipes in it. I use the same ingredients but changed the amounts to our liking.
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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you. Also, you can put in exactly what you used so it is the most accurate.