Prior to my Whole30, I was iffy about coconut. I just had different memories of coconut in sweets, desserts, foods, etc. But personally, I was blah about it.
A few fellow colleagues encouraged me to try coconut half way through my 30, since my sweet tooth had been “reset.” It was likely coconut would be a treat. They. Were. RIGHT!
I’m kind of in love with coconut.
- 2 chicken breasts
- 1/2 cup coconut flour
- 1 cup shredded coconut
- 2 eggs, whisked
- Coconut oil
Preheat the oven to 400°
Slice the chicken breasts into tenders season both sides with salt and pepper.
Prepare a baking sheet, line with foil and grease with coconut oil so the tenders do not stick.
Put coconut flour, eggs and shredded coconut into three separate bowls.
Dip a chicken tender in the coconut flour and cover on all sides. Shake off the excess and next dip into the egg wash. Allow the wash to drip off, then roll the tender in coconut shreds. Situate the tenders on the baking sheet.
Bake for 20-25 minutes, or until chicken is cooked and coconut is slightly toasted. Flip the tenders halfway through the cooking process to ensure even crunch!