As I promised, I am posting the recipes i made last week. I am starting with this one as it was by far my husband's favorite! Sometimes I do think he's just being nice about eating the recipes I make, he's definately not on board with Paleo, yet.
I was a little leery about making this recipe when I saw all the coconut, I was not in the mood for coconut chicken. Even as I I was making it I was thinking to myself this is not going to taste very good, or I'll mess it up and it'll be a weird coconut-y mess. To my surprise, it wasn't a mess, wasn't too coconut-y. It was Delicious!! Yay. I was so happy and happier when Ted gave it the highest rating yet (5 flamingos!).
These Paleo Chicken Strips are only easy and delicious, but it's very kid friendly. It looks like any typical chicken strips kids tend to shovel into their mouths and the honey mustard sauce is reminiscent of McDonald's honey mustard (but far better). If you happen to make this for your kiddos, I suggest pairing it with carrot fries and make some homemade ketchup (I will be making that soon).
Here's the recipe, enjoy!
Ingredients:
1 lb chicken pieces (I used 2 large chicken breasts)
1/4 cup coconut or oil oil (I used coconut oil, it's my oil of choice)
1 cup dried shredded coconut, unsweetened (I found it VERY difficult to find unsweetened shredded coconut)
1/2 cup coconut flour
1/2 tsp salt
1/8 tsp pepper (I used fresh ground pepper, coursely ground)
1/4 tsp garlic powder
1/4 tsp ground mustard seed (I didn't have this, so i used mustard powder instead and it was fine)
Honey Mustard Sauce:
2 tbsp whole grain mustard, no sugar added (I used Annie's brand organic dijon mustard)
4 tbsp agave necter
-baking sheet
-3 large bowls
makes 4 servings
Directions:
1. Preheat the oven to 375 degrees
2. line a baking sheet with
(I used parchment paper but I hate how is burns and smells horrible, I worry I will start a fire, so next time I will use tin foil).
3. Mix all the spices and coconut flour in a (shallow) bowl
4. Pour oil into a second bowl (if using coconut oil, melt it so it's a liquid)
5. Pour shredded coconut into a 3rd bowl
6. Roll each chicken piece in the coconut flour mixture, lightly shake off the excess
7. Next, dip each chicken piece into the oil and shake off excess
8. Lastly, Roll each piece in the coconut shreds and roll until lightly coated
9. Place chicken pieces on baking sheet
10. Bake for 10 minutes
11. Flip chicken pieces over and bake for 10 more minutes
12. Turn the oven to broil (I broiled on high), cook for another 5 minites until the chicken is evenly browned.
13. While the chicken is booking, mix the honey and mustard in a small bowl for sipping
...
This recipe took me about 30 minutes from prep to table and nothing is better than that!
Tips and Variations:
-The coconut in this recipe gives the chicken a nice hint of flavor, not too overpowering at all. I think it would be great sliced up over some cauliflower rice and steamed or stir fried veggies as a nice variation.
-This recipe would also be great with a little kick of cayenne pepper!
I hope you enjoy this recipe as much as we did. I actually plan on making it again tonight.
-Hilary
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