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Ingredients
- 3 boneless, skinless, chicken breasts
- 1/4 cup unsweetened coconut flakes
- 6 oz. of almonds (I prefer Blue Diamond Whole Natural Almonds)
- 1 egg, beaten
- 2 tablespoons Virgin Organic Coconut Oil (you can substitute Extra Virgin Olive Oil in place of the coconut oil)
- 4 cups mixed greens
Directions
- Rinse chicken and pat dry. Cut the chicken into strips and set aside
- Pour coconut flakes and almonds in blender and mix
- In a medium-size bowl, beat the egg
- Dip the chicken strips in the egg and roll strips in the coconut/almond mixture. (You can pour coconut mixture into a 1 gallon ziplock bag, add chicken strips, and shake. Fast and easy clean up)
- Heat the oil in a pan and cook the chicken strips until completely opaque through the center.
- Serve over a bed of mixed greens with Lemon-Olive Oil Dressing or your favorite vinaigrette. (My husband prefers Light Honey Mustard)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 681g | |
| Calories 1501 | |
| Calories from Fat 1322 | 88% |
| Total Fat 149.98g | 187% |
| Saturated Fat 21.52g | 86% |
| Trans Fat 0.01g | |
| Cholesterol 186mg | 62% |
| Sodium 8343mg | 348% |
| Potassium 799mg | 23% |
| Total Carbs 37.1g | 10% |
| Dietary Fiber 26.8g | 89% |
| Sugars 6.51g | 4% |
| Protein 25.8g | 41% |
