Monday, October 24, 2016

Coconut Chicken With Mango Lime Mustard

I'm in love with this simple yet delicious meal.  I love coconut and I love mangoes and limes so of course I love this dish.  It can be whipped up in 30 minutes or less too.  Pair with a green salad or potato of your choice.  I've even served this with squash soup.

1 lb chicken tenders or breasts cut into strips
1 cup coconut flour
1 teaspoon paprika
1/2 teaspoon salt
3 eggs
2 cups unsweetened shredded coconut
1-2 tablespoon coconut oil
Mango-Lime Mustard
1/2 mango cut into chunks
1/4 cup mayonnaise (olive oil based)
juice from 1 lime
1/2 tablespoon honey
1/2 tablespoon Dijon mustard
Pinch of salt
~Preheat the oven to 400° F.  If your coconut oil is solid, rub it over a cookie sheet, if liquid, drizzle over cookie sheet.
~In a bowl combine the coconut flour, paprika, and salt. 
~Whisk the eggs in a separate bowl.
~Fill another bowl with shredded coconut.
~Dip the tenders into the coconut flour letting the excess fall off.  Then dip in the egg. Let the excess egg fall off and then dredge through the coconut. Place on the baking sheet and repeat.
~Bake for 15 minutes, turn, then continue to cook for about 8 minutes or until coconut if slightly brown.
 ~While the chicken is baking, combine all ingredients for the sauce in a blender and blend until smooth.


  1. This sounds insanely delicious!

    1. Oh it is, better make it for dinner soon!

  2. No onions I'm in!! I really am going to make it this Sunday sounds sooo good!!