Processed chicken nuggets turn a perfectly good source of protein into “junk food.” Our Coconut Chicken Strips recipe is a healthy revised kids’ menu option that tastes every bit as delicious as the beloved fast food versions, minus the junk! Our chicken strips are coated in nutrient-dense shredded coconut and pulverized nuts–no butter, no corn starch, no hydrogenated oils, nothing artificial–only clean, wholesome ingredients and NO frying! Dredging chicken in coconut milk prevents it from drying out, tenderizing each strip and infusing it with a rich, mildly sweet, tropical flavor. The mix of coconut milk and sorghum syrup bathes our chicken in a perfect coating that allows the crust to have more sticking power, without requiring eggs. Using a coconut breading gives this dish a healthy, unique texture while the nuts add a protein-packed crunch. When baked in the oven, these Coconut Chicken Strips become brown and crispy on the outside while the chicken remains tender and juicy on the inside. Crunchy, nutty, savory, and sweet, these “oven-fried” tenders boast a sophisticated, gourmet flair for the kid in us who never really grew out of the chicken nugget-loving phase.
Nutrient Booster: Peanuts
Peanuts not only add a delicious, savory crunch to this coconut chicken, but they also provide an abundance of nutrients. Peanuts and nuts are an excellent source of vitamins and minerals as well as a good source of plant protein and fiber. This legume is rich in heart-healthy fats that can improve cholesterol levels and reduce the risk of coronary heart disease and other heart complications. We loving using Pizootz Premium Artisan Virginia Peanuts in our Coconut Chicken Strips recipe because Pizootz naturally infuses their peanuts with delicious flavor, without using a powdery coating. You don’t need to consume a lot of peanuts to reap their health benefits–just a daily handful or a coating on your chicken can help keep your blood flowing for optimal heart health.
Making crispy baked chickenis a healthy alternative to making crispy fried chicken. While our Coconut Chicken Strips are an easy-to-pick-up finger-food, our favorite whole grains, such as brown rice, quinoa, sorghum, and freekeh, provide a perfect mild-tasting bed for these tender, coconut flavored chicken tenders. We also love topping our salads and grain bowls with these crunchy strips. For recipe ideas, try adding this coconut chicken to our Chard Salad with Carrots, Beets and Sunflower Seeds, our Kale, Fennel and Sorghum Salad or our Grilled Veggie Nourish Bowl. Or serve them as a main, paired with our Roasted Brussels Sprouts, Mashed Sweet Potatoes, or any other veggie for a perfectly delicious and nutrient-dense meal. Best of all, this is a great make once, dip twice dish. Our Thai Peanut Sauce, salsas or other healthy sauces make dip-able food fun to eat!
Coconut Chicken Strips
- 1/2 teaspoon coconut oil
- 1/4 cup coconut milk
- 1 teaspoon sorghum syrup, or maple syrup
- 1/2 cup finely shredded coconut, unsweetened
- 1/2 cup Sea Salt Pizootz, finely chopped
- 1/2 teaspoon black pepper
- 1 pound boneless, skinless chicken breast, pounded then cut into strips
Preheat oven to 400°F. Coat a baking sheet with coconut oil and place to the side.
Place coconut milk and sorghum syrup in a medium mixing bowl and mix well.
Place shredded coconut flakes, chopped Sea Salt Pizootz and pepper in a resealable plastic bag and mix together well.
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. Bake for 7 to 8 minutes per side, until chicken is cooked through to 165ºF.
Serving size: 4 ounces, Calories: 415 calories, Fat: 30 grams, Saturated fat: 10 grams, Carbohydrates: 10 grams, Sugar: 2 grams, Sodium: 200 milligrams, Fiber: 3 grams, Protein: 30 grams, Cholesterol: 72 milligrams