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!

Coconut Chilli Chicken bites

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Coconut Chilli Chicken bites

Author: Lean Living Girl

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.

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