Coconut Chicken Strips

7.4.16 / Comment

coconut chicken strips

Celebrate the Fourth of July with our Coconut Chicken Strips! This easy-to-eat finger food is perfect for a day out in the sun honoring independence with friends and family. It’s even filled with nutrition, thanks to the sorghum syrup, brown rice cereal, and skinless chicken breasts, as this lean protein provides you with a great source of protein, B vitamins (niacin, thiamin, riboflavin, and B6), vitamin E, iron, zinc, and magnesium. Proteins function as building blocks for bones, muscles, cartilage, skin, and blood, and are also building blocks for enzymes, hormones, and vitamins (1), so it’s important to make sure you are getting enough of it in your diet! A good way to calculate the amount of protein you need is to convert your weight to kilograms (weight in pounds divided by 2.2 g/kg) and multiply that number by 0.8 g/kg. So go ahead and enjoy this fantastic recipe–it’s one that is sure to keep you happy, satisfied, and wanting more.

Coconut Chicken Strips
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 1 tablespoon coconut oil
  • ¼ cup coconut milk
  • 1 tablespoon sorghum syrup or maple syrup
  • ¾ cup finely shredded coconut flakes, unsweetened
  • 1 cup brown rice cereal
  • ¼ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 pound skinless, boneless chicken breasts cut into strips or chicken tenders
Instructions
  1. Preheat oven to 400-degrees F.
  2. Coat a baking sheet with coconut oil and place to the side.
  3. Place coconut milk and sorghum syrup in a medium mixing bowl and mix well.
  4. Place shredded coconut flakes, brown rice cereal, sea salt and pepper in a resealable plastic bag and crush well.
  5. Dredge chicken strips in coconut milk and place a few at a time in the bag to coat with the coconut mixture. Transfer to baking sheet.
  6. Bake for 7 to 8 minutes per side, until chicken is cooked through to 165F.
Notes
Add ¼ teaspoon red pepper flakes or cayenne pepper for extra spice.
Substitute corn flakes for brown rice cereal.
Substitute egg whites for coconut milk

Make a double batch to freeze. Place in either a freezer safe glass container or in parchment paper in a freezer bag. Date, and label the freezer bag.
Freeze baked coconut chicken for 2-3 months.
Reheat: preheat oven to 350F, place chicken on a baking sheet, and bake for 15-20 minutes.

Disclaimer: Triad to Wellness is a consultant for the Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.
Nutrition Information
Calories: 320 calories, Fat: 21 grams, Saturated fat: 12 grams, Carbohydrates: 7 grams, Sugar: 0 grams, Sodium: 75 milligrams, Fiber: 2 grams, Protein: 30 grams, Cholesterol: 73 milligrams

(1) Why is it important to make lean or low-fat choices from the Protein Foods Group? Choose MyPlate. http://www.choosemyplate.gov/protein-foods-nutrients-health

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

Pin It on Pinterest

Share This