Coconut Yoghurt Chicken Paleo Whole30 Keto Recipes
COCONUT CHICKEN RECIPE (KETO + PALEO)
Coconut Chicken is an easy weeknight meal that is cooked in less than 30 minutes. This recipe is keto, paleo, and Whole30-friendly.
Provided by Tiffany - The Coconut Mama
Categories Main Dish
Time 35m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350° F. Place a baking rack over a baking sheet, take some coconut oil and rub it over the baking rack to prevent sticking, and set aside. You can line the baking sheet with parchment paper for easier cleaning up.
- Add the coconut flour to a bowl. Then add the salt and pepper, and stir to combine. Set this aside.
- Add 2 eggs to a new bowl, and stir to combine. Set this aside.
- Add the shredded coconut to another new bowl and set it aside.
- Line up the bowls, coconut flour mixture, eggs, then the shredded coconut. Place a clean plate nearby to place the chicken on once it is done being coated.
- Next, take the chicken breasts and dip them into the coconut flour, making sure to coat it all.
- Then dip the chicken into the eggs and make sure to cover it all in eggs.
- Finally, dip the chicken into the shredded coconut and press the coconut flakes into the chicken to help it adhere better. Set the chicken breasts on a plate. Do this with each chicken breast.
- Place coconut oil in the skillet and heat on medium heat. Pan-fry the chicken breasts on each side until golden brown, about 2-4 minutes per side. Then set the chicken on an oiled baking rack over a baking sheet. Do this for each chicken breast.
- Place the baking sheet with chicken in the oven for 13 to 15 minutes, until the juices of the chicken breast are clear and not pink. Serve the chicken warm.
Nutrition Facts : ServingSize 1 chicken breast, Calories 468 calories, Fat 35g, Carbohydrate 11.5g (4g Net Carbs), Fiber 7.4g, Protein 31.2g
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