Bacon Wrapped Coconut Chicken Nuggets - Dump and Go Dinner

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Bacon Wrapped Coconut Chicken Nuggets - Dump and Go Dinner

Heather
The Cook
4 Servings
10 Ingredients
13 Comments

A great Paleo-friendly chicken dish – Bacon Wrapped Coconut Chicken Nuggets.

4 Servings
10 Ingredients
13 Comments

Ingredients

  • 2 pounds Chicken Tenders, Fresh
  • 8 individual Bacon
  • ½ cups Coconut, Shredded, Unsweetened
  • 2 tablespoons Coconut Flour
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Paprika
  • 2 tablespoons Parsley, Dried
Serving Day Ingredients

Containers

Supplies

  • 4.Skewers
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cut each chicken tender and each piece of bacon into 3 pieces.
  2. In a bowl, combine shredded coconut, coconut flour, salt, pepper, garlic powder, paprika, and parsley.
  3. Place chicken pieces in coconut coating and press to adhere.
  4. Wrap each chicken piece with a bacon piece.
  5. Thread about 6 chicken pieces on a skewer.
  6. After threading on skewers, place in gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Heat skillet to medium-high heat, add coconut oil and allow to heat.
  3. Place skewers in skillet and cook, turning every 3 minutes, or until completely cooked.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cut each chicken tender and each piece of bacon into 3 pieces.
  2. In a bowl, combine shredded coconut, coconut flour, salt, pepper, garlic powder, paprika, and parsley.
  3. Place chicken pieces in coconut coating and press to adhere.
  4. Wrap each chicken piece with a bacon piece.
  5. Thread about 6 chicken pieces on a skewer.
  6. Heat skillet to medium-high heat, add coconut oil and allow to heat.
  7. Place skewers in skillet and cook, turning every 3 minutes, or until completely cooked.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
1 skewer
Amount Per Serving
Calories
680
Total Fat
46g
Saturated Fat
25g
Trans Fat
0g
Cholesterol
165mg
Sodium
830
Total Carbohydrates
6g
Fiber
3g
Sugar
2g
Protein
61g
WW Freestyle
20
Diabetic Exchanges: 8 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
0 Veg
8 Lean Meat

13 Comments

Join the discussion
  1. Perhaps a little typo? The math doesn’t compute for me, or am I missing something? 8 tenders, each cut into 3 pieces = 24 pieces. The recipe makes 4 servings, so each serving would have 6 pieces (2 tenders). Therefore each skewer would have 3 chicken pieces, not 4.Wow! Coconut, bacon, and chicken…all in ONE bite! That’s like striking gold!

    1. Thanks, Rita. I changed it to just 4 skewers threading about 6 pieces of chicken onto each skewer. I realized as I cooked that having fewer skewers to turn in the pan was much easier!

      1. Good idea, Heather. Skewers can be a pain to turn often, so less is better and more efficient. I’ll do it that way too! I’ve been tasting them so much in my mind that actually eating them might be anticlimactic…but I doubt it.

  2. Could you bake these instead? I am putting together freezer meals for my son to “warm up” in the oven. I don’t see him frying these as indicated.

    1. Yes, you can use whatever type of bacon you like! Coconut and bacon are both high calorie and high fat, so that is probably correct.

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