Gluten Free Coconut Chicken Tenders
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
Ingredients
- 2 large boneless skinless chicken breasts
- 1 cup almond meal
- 1 cup non dairy milk *or regular milk
- 1.5 cups unsweetened shredded coconut
- 1 tsp salt
- 1/2 tsp pepper
- 3 Tbsp honey
- 1 Tbsp dijon mustard
Instructions
- 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.
