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Coconut Chilli Chicken Strips

  • February 6, 2015
  • By Carly Neave

Chicken Strips

I wanted to create something for all ages and all occasions! Healthy chicken dippers that kids can get excited over and an easy ‘tapas-esque’ meal adults can eat with friends. It’s a summery dish for outdoor events whilst hitting just the spot on a Sunday night in. I love them! The mix of sweet coconut cools down the child which is the perfect amount to give some welcome spice and flavour to the healthy chicken strips. Coconut and coconut flour is completely gluten-free so it’s the perfect alternative to breadcrumbs.

These little pieces of heaven are delicious hot or cold. You can pair the chicken bites with a big salad or have on their own with the home-made tomato salsa I’ve included in this recipe. For me, solo with the salsa is perfect. They are simple to make and you can vary the spice in the recipe depending on your love of chili.

Happy munching!

Chicken Strips


Coconut Chilli Chicken bites
 
Prep time
Cook time
Total time
 
Coconut Chilli Chicken bites
Author:
Recipe type: Main
Cuisine: Gluten-free
Serves: Serves 3 Persons
Ingredients
Chicken Bites
  • 500g organic skinless chicken breast - sliced.
  • 2 organic eggs
  • 1 cup/70g desiccated Coconut (un-sweetened)
  • ¼ cup/30g coconut flour
  • 1 tsp paprika
  • 1tsp Chili flakes (*For medium spice)
  • ¼ cup flaked almonds.
  • Handful of chopped coriander.
  • Pinch of sea salt & pepper.
Tomato Salsa
  • 2 whole red tomatoes
  • ¼ red pepper
  • ½ red onion
  • Handful of chopped coriander
  • Juice of 1 lime
  • 1 garlic clove
  • Drizzle of olive oil.
  • Salt & pepper
Instructions
Chicken Bites
  1. Pre-heat the oven to 200℃
  2. Whisk the eggs in a bowl and add in the chopped coriander
  3. In a flat dish, combine the coconut, coconut flour, paprika, chilli flakes, flaked almonds, salt and pepper.
  4. Dip the chicken into the egg mixture and then lay it onto the coconut mixture, turning so all sides are covered. Repeat this for each strip. *check notes for tips on dipping
  5. Lay each chicken strip onto a baking tray and bake for 10-15 minutes or until cooked through and golden brown.
Tomato Salsa
  1. Chop the tomatoes and pepper into small chunks, leaving ½ a tomato to be chopped into bigger pieces for texture - add in.
  2. Finely slice the garlic, onion and coriander.
  3. Combine everything into a bowl adding the lime juice, olive oil, salt and pepper.
Notes
*for the dipping, use one hand to dip the chicken into the egg and the other to cover the chicken in the coconut mixture. This way the coconut mixture stays dry and breadcrumb-like which you need for a smooth coating.

 

By Carly Neave, February 6, 2015 Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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Carly Neave

Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!

About Me
Hi, I'm Carly!
A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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