Coconut Crusted Chicken with Sweet Lime Sauce (paleo, gluten & dairy-free}
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 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
Instructions
  1. Preheat oven to 350.
  2. In a medium bowl add shredded coconut, salt, paprika and onion flakes.
  3. In a separate small bowl add eggs and beat them(unless you're substituting oil).
  4. Take thin tenderloins and dip them in the egg (or oil), 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. Or you can use monk fruit instead. 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.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/coconut-crusted-chicken-with-sweet-lime-sauce-paleo-gluten-dairy-free/