Paleo Coconut Clusters Recipe Recipe For Chicken

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EASY BAKED COCONUT CHICKEN TENDERS RECIPE - PALEO & LOW CARB



Easy Baked Coconut Chicken Tenders Recipe - Paleo & Low Carb image

These easy baked coconut chicken tenders are crispy and need just 6 ingredients! You won't believe this healthy paleo coconut chicken recipe is low carb and gluten-free.

Provided by Maya | Wholesome Yum

Categories     Main Course

Time 30m

Number Of Ingredients 8

2 large Chicken breast
1/4 cup Wholesome Yum Coconut Flour
2 large Egg ((beaten))
1 cup Coconut flakes ((unsweetened))
1/4 tsp Garlic powder
1/4 tsp Smoked paprika
Sea salt
Black pepper

Steps:

  • Preheat the oven to 400 degrees F (204 degrees C). Place a nonstick wire rack onto a lined baking sheet. Spray or brush the rack with oil.
  • Pound the chicken breasts to an even thickness, then cut into tenders (about 3 tenders per chicken breast). Season both side with sea salt and black pepper.
  • Optional step if you have big flakes: Pour the coconut flakes into a ziploc bag and seal. Pound the bag several times to break up the flakes into smaller pieces.
  • Arrange three bowls - one with beaten eggs, one with coconut flour, and one with a mixture of coconut flakes, garlic powder, smoked paprika, sea salt, and black pepper.
  • Dredge each chicken tender in the coconut flour, dip in the egg shaking off the excess), and finally press/roll in the coconut flakes. Place on the wire rack.
  • Bake the chicken tenders for 15-20 minutes, flipping halfway through, until firm and cooked through.
  • Optional: Turn the oven to the broil setting. Broil on the top rack for about one minute, until one side is crispy. Flip the tenders over, then broil one minute on the other side.

Nutrition Facts : Calories 315 kcal, Carbohydrate 10 g, Protein 25 g, Fat 22 g, SaturatedFat 15 g, Cholesterol 189 mg, Sodium 296 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 4 g, ServingSize 1 serving

PALEO COCONUT CHICKEN BREAST



Paleo Coconut Chicken Breast image

This coconut chicken has a great flavor and is paleo-friendly. When you want something different with a little texture.

Provided by vatech90

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 25m

Yield 4

Number Of Ingredients 5

¾ cup coconut milk
1 egg
6 ounces unsweetened flaked coconut, or more as needed
2 pounds skinless, boneless chicken breast halves
¼ cup butter

Steps:

  • Beat coconut milk and egg together in a bowl until smooth. Spread coconut flakes into a separate shallow bowl.
  • Place chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thick.
  • Dip chicken into the beaten egg mixture and immediately press into coconut flakes to coat. Gently toss between your hands so any flakes that haven't stuck can fall away. Place chicken onto a plate while coating the rest; do not stack.
  • Melt butter in a skillet over medium heat. Fry chicken in melted butter until lightly browned and crispy on the outside, chicken is no longer pink in the center, and the juices run clear, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 768 calories, Carbohydrate 12.1 g, Cholesterol 215.3 mg, Fat 56.4 g, Fiber 7.4 g, Protein 56.3 g, SaturatedFat 42 g, Sodium 240.5 mg, Sugar 3.2 g

COCONUT CHICKEN



Coconut Chicken image

Time 20m

Yield 4

Number Of Ingredients 6

1 pound(s) chicken breasts, boneless, skinless
1/4 cup(s) almond flour
1/4 cup(s) coconut, unsweetened shredded
1/8 teaspoon(s) sea salt
1 large egg(s)
2 tablespoon(s) coconut oil

Steps:

  • Mix almond flour, shredded coconut and sea salt together in a bowl.
  • Beat egg in separate bowl.
  • Dip chicken breast in egg and roll in dry mixture.
  • Heat a frying pan over medium heat and add coconut oil when hot.
  • Pan fry chicken until fully cooked. If the crust starts to brown and your chicken isn't fully cooked yet (this will depend on the size of the chicken breast), take it out of the pan and place it in the oven on a baking sheet at 350 F for 5-10 minutes covered with foil.

Nutrition Facts :

WHOLE30® COCONUT CHICKEN CURRY



Whole30® Coconut Chicken Curry image

This Whole30® meal is packed with flavor and nutrient-rich ingredients and will surely curb your hunger!

Provided by SheLovesPaleo

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h44m

Yield 8

Number Of Ingredients 18

3 tablespoons coconut oil
1 ½ pounds skinless, boneless chicken breast halves, cubed
2 onions, sliced
1 red bell pepper, sliced
1 jalapeno pepper, seeded and minced
4 small garlic cloves, minced
1 (1 inch) piece fresh ginger, peeled and minced
1 large sweet potato, peeled and cubed
1 green plantain, sliced into 1/2-inch rounds and quartered
3 small carrots, peeled and sliced into rounds
2 (14 ounce) cans coconut milk, shaken
1 (24 ounce) container crushed tomatoes
½ cup water
1 cup packed baby kale
3 tablespoons curry powder, or more to taste
1 tablespoon sea salt
1 tablespoon ground black pepper
1 ½ teaspoons dried cilantro

Steps:

  • Heat coconut oil in a heavy-bottomed skillet over medium-low heat until shimmering. Add chicken. Cook, tossing to avoid sticking and burning, until no longer pink in the center, about 7 minutes. Move chicken to a bowl.
  • Combine onions, red bell pepper, jalapeno pepper, garlic, and ginger in the skillet. Cook and stir until vegetables are softened, about 7 minutes. Add sweet potato, plantain, and carrots. Cook, stirring occasionally, until slightly tender, about 5 minutes.
  • Pour coconut milk, tomatoes, and water into the vegetable mixture; stir to combine. Cook, covered, until flavors meld, about 30 minutes. Add kale, curry powder, salt, black pepper, and cilantro. Cook until sweet potatoes and carrots are soft, about 30 minutes more.

Nutrition Facts : Calories 478.9 calories, Carbohydrate 39 g, Cholesterol 43.9 mg, Fat 28.7 g, Fiber 8 g, Protein 22.8 g, SaturatedFat 23.6 g, Sodium 875.1 mg, Sugar 9.8 g

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