Prep time: About 5 minutes
Cooking time: About 10-14 minutes
Calories per serving: 194 calories (based on 4 servings)
Coconut is probably one of the most amazing ingredients in the planet. It’s so versatile as it can be used in both savory and sweet recipes.
Our cuisine, Filipino cuisine, uses it a lot. It’s one of our main products thus it has inspired a ton of homemade dishes.
I personally love coconut shrimp. However, my family is not as adventurous as I am so I thought of trying to come up with my own coconut chicken tenders recipe.
So here we go. Ingredients are simple and easy to find:
About 1 lb Boneless Skinless Chicken Breast, cut into strips
½ cup lite coconut milk
Sea salt, to taste (few pinches)
½ tsp white pepper
½ tsp turmeric
For the coconut coating:
½ unsweetened shredded coconut
½ tsp paprika
½ tsp white pepper
Pinch of sea salt
Let’s get to it. I’m hungry 🙂
In a medium mixing bowl, mix together the coconut milk, sea salt, pepper and turmeric until well incorporated. Add in the chicken tenders/strips. Transfer them in a lidded container. Let it marinate for at least 2 hours, overnight marinating preferred.
Once the chicken is ready, preheat the oven to 400 degrees F (204 degrees C). Then, prep up the coconut coating.
In a medium mixing bowl, mix in the coconut, sea salt, pepper and paprika. Roll each chicken tender onto the coconut mixture. Line a baking pan with aluminum foil. Spray with baking spray before putting on the tenders.
Bake them for about 10 to 14 minutes. I prefer each side to be lightly browned so I turn them after 10 minutes and let them brown evenly.
Serve with the side dish of your choice. If you’re interested to learn making cauliflower fried “rice” here’s the link: http://www.familyfreshmeals.com/2013/03/cauliflower-fried-rice.html#_a5y_p=1729506
Eat well and be well. – Ella Bella