Coconut Crusted Chicken with Sweet Lime Sauce (paleo, gluten & dairy-free}
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- 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!
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!
- 2 packs Chicken tenders {1.5+lbs.}
- 2 eggs (substitute olive, avocado, or coconut oil for the FreeDiet™- phase 1)
- 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 (or few dashes to desired sweetness)
- *omit for the FreeDiet™- phase 1
- Preheat oven to 350.
- In a medium bowl add shredded coconut, salt, paprika and onion flakes.
- In a separate small bowl add eggs and beat them(unless you're substituting oil).
- Take thin tenderloins and dip them in the egg (or oil), coating them well on both sides.
- Dip each piece into the shredded coconut mixture and place in a baking dish.
- Bake at 350 for 15-18 minutes until they are golden.
- Keep in mind, if they are thicker time needs to be longer.
- To make the Sweet Lime Sauce:
- In a blender add all ingredients for sauce and mix until it is creamy.
- You can store the unused sauce in the fridge but keep in mind it will harden.
- It will soften at room temperature or you can heat it gently.
With a Spoonful of Health,
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5 Comments on "Coconut Crusted Chicken with Sweet Lime Sauce (paleo, gluten & dairy-free}"
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I am in the free diet phase one and would love to make this but it calls for egg
Hi I was wondering if the egg is okay to use being this is a free diet phase 1 recipe?
This recipe is not Free Diet phase 1 approved witht he eggs however, you could use the famous flax replacent egg recipe. So you would use “per egg”- 1 tablespoon ground flax and 5 tablespoons of water. Mix the two and let it sit for a minute until it thickens and gels. Dip the chicken tenderloins in the egg replacement/flax mixture and follow steps 5 on. I have not tried this with this particular recipe but use it for others so I am confident it will work. I will add this in the notes of recipe for others. Thanks for your question.
These are great and kid approved
I’m so happy to hear this! I had to get approval from my own too! Great job feeding your family real food!