1lbboneless and skinless chicken breastscut into strips
3/4cupalmond flour
3/4cupunsweetened shredded coconut
1egg
Seasoning Mix
3/4tsppaprika
1/2tspcumin
1/2tsponion powder
1/2tspgarlic powder
salt and pepper
Honey Mustard Sauce
5tbsraw/unfiltered honey
2tbsDijon mustard
1tbsapple cider vinegar
Instructions
Preheat oven to 375º F
Get a couple of sheets of parchment paper out
On one piece of parchment, lay out the chicken strips and season both sides
Line a cookie sheet with the other sheet of parchment paper, and set aside
In a small bowl, whisk the egg
In another bowl, combine the almond flour and the shredded coconut
Take each piece of seasoned chicken, dip it in the egg, and then over to the almond flour and shredded coconut mixture bowl. Make sure all the pieces are completely coated
Lay each piece on your parchment lined cookie sheet
Once they are all coated, bake for 15-20 min
Note: these will not brown up like fried chicken strips. I put mine under the broiler for a couple minutes for some color. You could also easily fry these in coconut oil instead of baking.
While the chicken is cooking, make the honey mustard sauce. In a small bowl whisk together the honey, mustard and apple cider vinegar – it's that easy!