Woah, guys... I nailed this one with the help of @paleohacks
but added a few more ingredients. We have crispy paleo chicken tenders using real whole ingredients. My 2.5 year old loves it! 🙌🏼 3 lbs sounds like a lot of chicken but it gave us 16 chicken strips which lasts 8 meals in this house. Along side this, we have some paleo pork tenderloin and paleo Thai chicken curry that will last us for the next 4 days.
Meal prepping has become a staple in our house because it saves us so much time. I remember when I would get home from a long day of work, I would ask my husband and kids, “what would you like for dinner tonight?” After 30 minutes of deciding and being HANGRY and cooking was he last thing on my mind, we would resort in NOT making the healthiest choices of take out. But, this has helped our sanity.
Anywho, onto the good stuff!
3 lbs organic chicken breast (cut in half and width)
1 c @bobsredmill
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp salt
1/2 tsp pepper
3 c #letsdoorganiccoconut
unsweetened shredded coconut
Coconut oil spray
Preheat oven to 400. In a shallow dish, mix the dry ingredients (except for shredded coconut) and combine. In another shallow dish, break the eggs and beat well. In a 3rd shallow dish, pour shredded coconut in it.
Lightly coat the chicken strips in the coconut flour mixture. Then dip the strips in the egg mixture before coating them in the shredded coconut.
Place coated chicken strips on your rack and spray a bit of coconut oil on each side. Bake for 15-17 min, flipping over half way through. Wait for 5 min to eat and that’s it! Enjoy! 💯
#sflocals #localcafesf #eatlocal