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Crunchy Paleo Chicken Strips - Lunch Version

<p>These Crunchy Paleo Chicken Strips are a great option to top off a salad or simply eat on the run. Coated in layers of spicy curry, honey, and coconut flakes to get that addictive crispy bite, you might as well plan to make a big batch to freeze and enjoy throughout the whole month!</p>
4 Servings Recipe By

Ingredients

  • 3/4 cups Arrowroot
  • 1/2 teaspoons Sea Salt
  • 1/2 teaspoons Curry Powder
  • 1/2 teaspoons Cayenne Pepper
  • 2 individual Egg
  • 1 tablespoon Honey, Raw
  • 2 cups Coconut, Flakes
  • 2 pounds Chicken Tenders, Fresh
  • 4 tablespoons Coconut Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 4 strips (8 oz)
  • 709 Calories
  • 41g Total Fat
  • 31g Sat Fat
  • 0g Trans Fat
  • 243mg Cholesterol
  • 433mg Sodium
  • 32g Total Carb
  • 5g Fiber
  • 7g Total Sugars (Includes 4g Added Sugars)
  • 58g Protein
  • 22 WW Freestyle

Make It Now Cooking Directions

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

  1. On a rimmed plate, mix together arrowroot, sea salt, curry powder, and cayenne pepper.
  2. Whisk together eggs and honey in a bowl.
  3. On a second rimmed plate, place coconut flakes.
  4. Coat chicken strips in the arrowroot mixture, then dredge in the egg mixture, and then coat with coconut.
  5. Heat coconut oil in a large frying pan over medium-high heat.
  6. Place chicken in pan and let fry 2-3 minutes each side, until cooked through with a nice crispy texture.

Freeze For Later Cooking Directions

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. On a rimmed plate, mix together arrowroot, sea salt, curry powder, and cayenne pepper.
  2. Whisk together eggs and honey in a bowl.
  3. On a second rimmed plate, place coconut flakes.
  4. Heat coconut oil in a large frying pan over medium-high heat.
  5. Coat chicken strips in the arrowroot mixture, then dredge in the egg mixture, and then coat with coconut.
  6. Place in pan and let fry 2-3 minutes each side, until they are cooked through and have a nice crispy texture.
  7. Let cool.
  8. Divide among indicated number of freezer bags, label, and freeze.

Make From Frozen Serving Day Directions

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. Reheat in the microwave 1-2 minutes, or until warmed through.

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