Sweet Coconut Chicken Strips with Avocado Dip

June 12, 2016



2 chicken breast chicken

¾ cup coconut flower

½ cup almond flour

1 tsp garlic powder

1 tsp salt

½ cup toasted coconut flakes

3 eggs


honey to drizzle


In a bowl combined Coconut flour, almond flour, garlic powder, salt, and toasted coconut flakes

stir and set aside

in a small bowl whisk you eggs

set aside


Prep your baking sheet with foil and grease it

Pre heat your oven to 375ºF


Cut your chicken into strips about 4-6 inches long and 1-1 ½ in wide

Dip your chicken into the egg make sure its completely covered

Let it drip off a little so your flour mixture doesn't become dough

Roll chicken through flour mixture

If its to hard to roll it when its in a bowl put the mixture on a plate

place on baking sheet and repeat till all chicken is floured

now take your floured chicken and re-dip it in the egg

If thats not working you can pour it over each piece but you will need to clean up the excess egg on the foil or it will burn

Once all chicken has been double dipped sprinkle toasted coconut flakes on top

lastly drizzle honey over your chicken



Coconut Avocado Dip

1 avocado

fat off top of can plus enough liquid to make in a generous ½ cup

¼ tsp salt

1 tsp garlic powder

½ tbsp honey

In a bowl mash with a fork and stir till smooth

If your refrigerate this it will get hard because of the coconut fat so eat right away

Or take out of fridge to let warm

You can microwave it and the taste is still good nut careful on how long you put it in.





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