Paleo Dinner Recipes:
Coconut Crusted Chicken
The dish we are about to make is not only paleo friendly but will also taste great. Coconut and chicken go very well together and this is evident from the Thai style of cooking. With few ingredients, the dish is very easy to make and requires minimum time for preparation. Coconut Crusted Chicken is one of the healthiest dish you will come across and also gives you the choice to either fry it or bake it. The best thing about this dish is that it can either be served as a whole meal or as an appetizer. If serving as a meal, salads such as an Asian salad (without the beef) or a simple coleslaw is a perfect match as a side in order to complement the dish.
Ingredients
½ cup + ⅓ cup almond flour
1 egg yolk
¼ teaspoon sea salt
½ cup coconut oil
½ cup unsweetened shredded coconut
¼ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon fresh ground black pepper
1 teaspoon onion powder
2 boneless, skinless chicken breasts cut into strips
Salt and pepper to taste
Directions
Pre-heat oven at 375°.
In a large bowl combine and mix ½ cup coconut, ½ cup almond flour ¼ teaspoon of salt and pepper each.
In another bowl, combine and mix chicken strips with egg yolk, onion powder, garlic powder, paprika, sea salt, pepper and ⅓ cup almond flour.
Set a sauté pan over medium heat and melt coconut oil in it.
Take a chicken strip from the other bowl and coat it with the mixture from the first bowl. Repeat this step for all the chicken strips.
Place chicken strips into the heated coconut oil and cook each side for about 3 to 4 minutes.
Transfer chicken strips to a sheet pan lined with parchment. Place sheet pan in the preheated oven and let the strips cook through. This should take about 4 to 5 minutes.
Remove chicken strips from the sheet pan and serve. Best served with paleo ketchup.
Note
For an even healthier option, the chicken strips can be cooked without being fried in coconut oil as well. Transfer the strips to a sheet pan lined with parchment and place the sheet pan in the preheated oven for about 10 to 12 minutes or until the strips are completely cooked through.
- ½ cup + ⅓ cup almond flour
- 1 egg yolk
- ¼ teaspoon sea salt
- ½ cup coconut oil
- ½ cup unsweetened shredded coconut
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon fresh ground black pepper
- 1 teaspoon onion powder
- 2 boneless, skinless chicken breasts cut into strips
- Salt and pepper to taste
- Pre-heat oven at 375°.
- In a large bowl combine and mix ½ cup coconut, ½ cup almond flour ¼ teaspoon of salt and pepper each.
- In another bowl, combine and mix chicken strips with egg yolk, onion powder, garlic powder, paprika, sea salt, pepper and ⅓ cup almond flour.
- Set a sauté pan over medium heat and melt coconut oil in it.
- Take a chicken strip from the other bowl and coat it with the mixture from the first bowl. Repeat this step for all the chicken strips.
- Place chicken strips into the heated coconut oil and cook each side for about 3 to 4 minutes.
- Transfer chicken strips to a sheet pan lined with parchment. Place sheet pan in the preheated oven and let the strips cook through. This should take about 4 to 5 minutes.
- Remove chicken strips from the sheet pan and serve.
