Happy Wednesday friends! These Coconut Chicken Tenders are a healthy version of a classic favorite made gluten free, grain free, and low carb. You will love how easy these are plus they also super kid friendly too!
But first, let’s take a quick peek at some of my favorite eats from last week!
My apple pie buckwheat waffle recipe never gets old. I love using buckwheat flour for the base of these waffles. I think the nutty flavor goes perfectly with the sweet apple flavor and spices! Waffles are more fun when you add fun toppings like maple syrup and Reddi Whip!
My Double Rocky Road Muscle Milk bar was sadly missing any hints or sight of marshmallow. For me, Rocky Road is all about the marshmallows. Maybe mine was part of a bad batch. However, on the flip side, I did enjoy the milk chocolate flavor and the bar was loaded with nuts. Even though I was disappointed, I would give this flavor one more try!
Addictively sweet and crunchy, these Coconut Chicken Tenders are perfect for any gathering!
The tenders are so juicy, perfectly seasoned and the coating is so good! You seriously can’t tell it’s healthy! This dish is amazing as a main, with a simple salad as a side, but it also works just as well as a finger food, or appetizer. I like dipping mine in this Tangy Mango sauce from Saucy Lips; however a honey mustard or even a sweet chili sauce would also be good! Enjoy!
- 1½ lb. chicken tenders
- 2 eggs
- 4 TBS arrowroot flour
- 1 cup shredded unsweetened coconut
- Sea salt and freshly ground black pepper
- Preheat oven to 425° and line a sheet tray with parchment paper. Set aside.
- Add the arrowroot powder to a bowl and season to taste with salt and pepper.
- Place the eggs in a second bowl, and the shredded coconut in a third.
- Line all the bowls up on your countertop in order (arrowroot powder, eggs,then coconut).
- One tender at a time, dredge in arrowroot powder, then the egg, then coconut.
- Place it on the sheet tray and repeat with remaining tenders.
- Spray with coconut oil, this will help them brown.
- Place in the oven and bake for 10 minutes on each side (20 minutes total).
- OPTIONAL: turn the oven to 500 and bake for an additional 5 minutes to brown the outside.
- Serve the tenders hot with dipping sauce of choice.
We had dinner out on Friday evening with some friends. The restaurant was out of grouper so I opted for the Salmon Dijonnaise. Dijonnaise is essentially a dijon mustard cream sauce that’s on the tangy side. My piece of salmon was huge and beyond flavorful! I asked for a double order of veggies or at least I thought I did. No worries, this just left more room for dessert later!
I was so stoked when I received some of the newer Enlightened ice cream flavors! So far I’ve tried vanilla, chocolate and this AMAZING Butter Pecan. With a rich buttery base flavor, my pint hit the pecan jackpot! I’ve always been a fan of Butter Pecan growing up and this did not disappoint!
That’s it for this week’s roundup! See you back here on Friday!