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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| Prep Time | 45 minutes |
| Cook Time | 20 minutes |
| Servings |
-3
|
Ingredients
- 2 skinless chicken breasts cubed
- 250 ml Coconut milk
- 115 g coconut flour
- 1/2 tsp ground cumin
- 1/2 tsp turmeric powder
- 1/2 tsp ground coriander
- 75 g desiccated coconut
- Pinch of salt
- 1 tbsp coconut oil melted
- 4 leaves large lettucefrom an iceberg or cos lettuce
Ingredients
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Instructions
- Put the cubed chicken in a bowl with the coconut milk and refrigerate for 30 minutes.
- Preheat the oven to 180oC.
- Put the flour and spices in a bowl and the desiccated coconut on a plate.
- Roll the chicken cubes into the flour, then the coconut until well coated and place on a lightly greased baking tray.
- Pour the melted coconut oil over the chicken and bake for 15 minutes, or until the chicken is cooked through, golden brown and crispy.
- To eat, wrap the chicken in a lettuce leaf with your choice of salad or side.
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