Coconut Chicken Nuggets

If you or your little nippers are partial to a chicken nugget, give these a whirl as a healthy alternative.  They are so sweet and tasty.  Don’t be tempted to over-cook them or they will be a tad dry, but cooked to perfection they are delicious served up with some mango salsa, corn on the cob, sweet potato fries or some crunchy sugar snap peas.  Soak them in the coconut milk in the morning and they can be whipped up really quickly when you’re ready to eat.

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Coconut Chicken Nuggets
From 'Eat. Nourish. Glow.' By Amelia Freer
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Courses Main
Prep Time 45 minutes
Cook Time 20 minutes
Servings
-3
Courses Main
Prep Time 45 minutes
Cook Time 20 minutes
Servings
-3
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Put the cubed chicken in a bowl with the coconut milk and refrigerate for 30 minutes.
  2. Preheat the oven to 180oC.
  3. Put the flour and spices in a bowl and the desiccated coconut on a plate.
  4. Roll the chicken cubes into the flour, then the coconut until well coated and place on a lightly greased baking tray.
  5. Pour the melted coconut oil over the chicken and bake for 15 minutes, or until the chicken is cooked through, golden brown and crispy.
  6. To eat, wrap the chicken in a lettuce leaf with your choice of salad or side.
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