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Coconut Chicken Strips

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings


  • 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


  1. Preheat oven to 400°F. Coat a baking sheet with coconut oil and place to the side.

  2. Place coconut milk and sorghum syrup in a medium mixing bowl and mix well.

  3. Place shredded coconut flakes, chopped Sea Salt Pizootz and pepper in a resealable plastic bag and mix together well. 

  4. 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.

Recipe Notes

Nutrient Analysis:
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