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Coconut Chicken StripsC'mon, who doesn't like chicken strips? Especially kids? These will replace those dino nuggets in no time, and even the adults will love these!
I usually serve these with sweet potato fries and a good side salad. If you have an endomorph body type, load up on the salad and skip the fries. I adapted this recipe from the Gourmet Nutrition cookbook. |
Ingredients |
2 chicken breasts
Salt & pepper 1 pinch paprika 1 pinch garlic powder 1/4 cup shredded coconut 1/4 cup whole wheat bread crumbs 1 whole egg 1 Tbsp water |
Instructions |
Preheat the oven to 350 degrees and prepare a cookie sheet by lightly coating it with olive oil spray. Cut the chicken breasts into 1/2 inch thick strips and season with salt, pepper, paprika and garlic powder. In a small bowl, mix together the bread crumbs and shredded coconut. In a separate small bowl, whisk together the egg and water. Individually dip each piece of chicken first into the egg mixture, letting the excess drip off, and then in the breadcrumb mixture, rolling it around. You can even pat the breadcrumb mixture on so it is evenly coated. Evenly space out the chicken strips on the cookie sheet and bake for about 15 minutes, or until cooked through.
Serves about 4 with some leftovers. |
