I have to admit, this was the first time I have attempted making any kind of breaded chicken. I typically don't eat much in the way of flour or breadcrumbs, but when I came across this recipe using a small amount of coconut flour, and coconut flakes, I figured I'd give it a try, and I am so glad I did. This recipe was really pretty easy, and still very healthy, and the mango salad on the side was the perfect tropical touch to go with the coconut chicken.

Coconut Chicken with Green Curry Sauce

Print Recipe

12oz chicken tenders

1/5 tbsp coconut flour

Seasonings to taste (I used garlic powder and cayenne pepper)

1/2 cup almond milk

3 tbsp shredded unsweetened coconut

1/2 cup greek yogurt

1 tbsp green curry paste

2 cups spinach

1/2 mango, diced

1/3 red pepper, diced

1 lime, juiced

1tbsp extra virgin olive oil

1tsp coarse ground dijon mustard

Preheat oven to 350. Mix flour, salt, and seasonings on a plate, and spread in a thin layer. Fill a bowl with almond milk, and spread coconut and additional seasonings in a thin layer on another plate. Coat chicken in flour mixture, shaking off any excess. Dip coated chicken in almond milk, followed by coconut mixture, and place on a parchment-lined, or lightly greased, baking sheet. Bake for 15-25 minutes depending on the thickness of the tenders.

Meanwhile, mix curry paste and yogurt. Top spinach with red peppers and mango. Whisk together the lime juice, oil and mustard, and drizzle over salad to serve. Add chicken and dipping sauce to plate to serve.