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Crispy Coconut Crusted Chicken Strips - Lunch Version

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Crispy Coconut Crusted Chicken Strips - Lunch Version

Lisa
The Cook
2 Servings
6 Ingredients
9 Comments

Enjoy our paleo friendly Crispy Coconut Crusted Chicken Strips atop a fresh summer salad or as a quick protein laden snack. With a crunchy, coconutty exterior these moist chicken tenders are addictively good.

2 Servings
6 Ingredients
9 Comments

Ingredients

  • 2 tablespoons Coconut Flour
  • ¼ cups Coconut, Shredded, Unsweetened
  • 1 ½ tablespoons chop Cilantro, Fresh
  • 1 teaspoon Sea Salt
  • 2 tablespoons Coconut Oil
  • 1 pound Chicken Tenders, Fresh

Containers

Supplies

  • Baking Sheets
  • Parchment Papers
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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Nutrition Facts

Servings Per Recipe
2 Servings
Serving Size
8 ounces
Amount Per Serving
Calories
440
Total Fat
22
Saturated Fat
17g
Trans Fat
0g
Cholesterol
130mg
Sodium
1330mg
Total Carbohydrates
6g
Fiber
4g
Sugar
1g
Protein
54g
WW Freestyle
11
Diabetic Exchanges: 4 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
0 Veg
7 Lean Meat

9 Comments

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      1. Thank you! I see it now on my desktop, but for some reason it wasn’t showing on my tablet. It just said ” cups coconut, shredded.” Weird.

    1. For reheating the Crispy Coconut Crusted Chicken, you can bake at 350 for about 10-15 minutes, depending on your oven.

  1. My kids love these. I add them to menus here and there to make and keep in the freezer for a super easy dinner-we just pull out the number of tenders we need and serve with something easy like salad and a potato or sweet potato. Really great “convenience” recipe!

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