- Serves: 2 people
Ingredients
- 1 lb chicken breast tenders
- salt and pepper
- 2 eggs
- 1/2 tsp. paprika
- 3/4 c unsweetened, shredded coconut
- 1/4 c coconut flour
- coconut oil spray (or olive oil spray)
- 10 strawberries
- 4 cups fresh spinach
- 3/4 c fresh blueberries
- 4 tbsp. sliced almonds
- Tessemae's Lemon Garlic Dressing
Instructions
- Preheat oven to 375 degrees F. Spray a nonstick baking sheet with olive oil or coconut oil.
- Pat the chicken tenders dry with a paper towel. Salt and pepper each tender lightly on both sides.
- In a small bowl, whisk the two eggs. Whisk in the paprika.
- In a separate bowl, toss together the shredded coconut and coconut flour.
- Dip the chicken tenders, first in the egg, and then into the coconut coating. Make sure the coating is evenly covering the tenders on both sides.
- Spread the chicken tenders out evenly on the baking sheet. Spray the tops with a bit of olive oil or coconut oil.
- Bake for 20-25 minutes, or until golden brown, crunchy, and cooked through.
- Meanwhile, assemble the salad base. Remove the stems and slice the strawberries. Divide the spinach into two bowls. Top with sliced strawberries, blueberries, and 2 tablespoons each of sliced almonds.
- When the chicken tenders are done, add them to the top. Drizzle with lemon garlic dressing, and dig in!
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