• 2 packs Chicken tenders {1.5+lbs.}
  • 2 eggs
  • 1/2 c. shredded unsweetened coconut
  • 1/2 tsp. pink Himalayan sea salt
  • 1 tbsp. onion flakes
  • or 1/2 tsp. onion powder
  • 1/4 tsp. paprika
  • Sweet Lime Sauce:
  • juice of 2 limes
  • 3 tbsp. shredded coconut
  • 1/2 c. melted coconut oil
  • 1/4 tsp. cumin
  • 1/16 tsp. stevia

I love how this recipe turned out and that it only uses a handful of ingredients from your pantry!  What I am super excited about is that my Sweet Lime Sauce is actually sugar free!! Also, what I find is that encrusted items don’t always heat up nicely for leftovers the next day but this recipe did!!

I fancied the thought of a honey dressing to go with these {un} buttery coconut chicken tenders but after researching other recipes I knew I would NOT have the self control to just drizzle a little! I am one of those they ask, do you want some burger to go with that ketchup? Yes, that is so me.

With the looming sugar high from all of that honey I was about to pour on my tenders, I decided stevia was a healthier way for this girl! I was pleasantly surprised how great it worked in the lime sauce!

Coconut Crusted Chicken

I literally dunked my chicken tender into the sauce and didn’t have to fret one bit over a sugar-high!  So drizzle, dip, dunk, pour or drink {I would do that} whatever your style is and enjoy!!  This dinner will bring in the flavors of summer and the freedom to be in and out of the kitchen pronto!

Coconut Crusted Chicken

Coconut Crusted Chicken with Sweet Lime Sauce (paleo, gluten & dairy-free}
 

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Total time

 

Author:
Serves: 6

Ingredients
  • 2 packs Chicken tenders {1.5+lbs.}
  • 2 eggs
  • ½ c. shredded unsweetened coconut
  • ½ tsp. pink Himalayan sea salt
  • 1 tbsp. onion flakes
  • or ½ tsp. onion powder
  • ¼ tsp. paprika
  • Sweet Lime Sauce:
  • juice of 2 limes
  • 3 tbsp. shredded coconut
  • ½ c. melted coconut oil
  • ¼ tsp. cumin
  • 1/16 tsp. stevia

Instructions
  1. Preheat oven to 350.
  2. In a medium bowl add shredded coconut, salt and onion flakes.
  3. In a separate small bowl add eggs and beat them.
  4. Take thin tenderloins and dip them in the egg, coating them well on both sides.
  5. Dip each piece into the shredded coconut mixture and place in a baking dish.
  6. Bake at 350 for 15-18 minutes until they are golden.
  7. Keep in mind, if they are thicker time needs to be longer.
  8. To make the Sweet Lime Sauce:
  9. In a blender add all ingredients for sauce and mix until it is creamy.
  10. You can store the unused sauce in the fridge but keep in mind it will harden.
  11. It will soften at room temperature or you can heat it gently.

Notes
I love that my sweet lime sauce is sugar free and has a tangy bite to it! If you don’t have a 1/16th measuring spoon for the stevia you can always start with a few dashes and taste as you go. Keep in mind stevia is super strong so a little goes a long way. If you use chicken breasts, cutting them into strips then pressing them flat between wax paper and a heavy fry pan will work great. Please use organic ingredients when you can.

With a Spoonful of Health,

Dawn Rofrano