Sometimes I’m just so over thinking of creative ways to cook chicken! Anyone else feel that? My kids could literally each frozen chicken tenders every day of their lives. BUT, I like to save those for when I don’t have time to cook or when we’re out for date night and the kids have a babysitter. So I created a healthy, and gluten free, recipe for chicken tenders that is DELISH! They’ve got a touch of coconut flavor so I can close my eyes and pretend I’m on a beach in the Caribbean if I want to. It’s a win win for everyone!
I start with 2 large chicken breasts and cut them in half to make them thinner, and then into evenly sized strips.
Next, I get three separate bowls and fill one with almond meal, one with non-dairy milk, and one with unsweetened shredded coconut, salt & pepper.
Then, it’s time to bread the chicken strips! I dip each strip into almond meal, then milk, then shredded coconut. I set the strips on a parchment lined sheet pan. At this point, they can be frozen for another time or cooked up!
I pop them into a 425*F oven for 20 minutes, flipping them over halfway through the cooking time! I like to serve up with honey mustard (3 parts honey to 1 part mustard). You could also cook them in a cast iron, or other nonstick, skillet for a crispier crust.
These are so delicious and way better than the frozen alternative! Serve these up with your favorite sides! I made a simple avocado, cucumber & tomato salad tossed with lemon and olive oil. SO GOOD!
Gluten Free Coconut Chicken Tenders
Preheat the oven to 425*F
Slice each chicken breast in half width-wise so you're left with 4 thinner pieces. Then cut each breast into similar-sized strips, about 1 inch thick.
Measure out almond meal, milk, and coconut into three separate bowls.
Mix shredded coconut with 1 tsp salt & 1/2 tsp pepper.
Coat each chicken strip in almond meal, milk, and seasoned coconut, in that order.
Place strips on a parchment lined sheet-pan. At this point you can freeze to use at another time or bake in the oven.
Bake for 17-20 minutes, flipping halfway through the cooking time, until completely cooked through the center.
In a separate bowl, combine honey and mustard to create the dip for the tenders.
Serve tenders with honey-mustard.