Coconut Chicken Strips with Sweet Potato Fries

Coconut Chicken Strips with Sweet Potato Fries

Blood Sugar: 4Servings: 4Preparation Time: 20minMeal Category: Lunch
Micronutrients:Vitamin AMagnesiumCalcium

Macronutrients per 100g

Energy
198kcal
Sugar
4g
Fat
12g
Fiber
2g
Sat fat
9g
Protein
13g
Carbs
9g
Sodium
201mg

Ingredients

2 large Sweet potatoes, 2 tbsp melted Coconut oil, a little Salt, 60g / 2.11oz Coconut flour, 2 whisked Eggs, 80g / 2.82oz Desiccated coconut, 2 sliced lengthways into 1cm strips Chicken breast fillets, for frying Coconut oil

Preparation

1. Preheat the oven to 180°C (356°F). 2. Line a baking tray with silicone paper. Place the 2 large Sweet potatoes (400g) cut into fries on the tray and brush well with 2 tbsp melted Coconut oil (28g). 3. Bake for about 20 minutes until they start to brown, then turn them over and cook for another 10 minutes. 4. Sprinkle with a little Salt and serve immediately. 5. Place 60g Coconut flour (2.11oz), 2 whisked Eggs (100g), and 80g Desiccated coconut (2.82oz) into separate bowls. 6. Dip the Chicken breast fillet strips (500g) into the Coconut flour, then the Egg, and finally the Desiccated coconut. 7. Heat Coconut oil (50g) in a frying pan and fry the chicken strips on medium heat until golden. 8. Serve with homemade mayo and the sweet potato fries.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
22% of RDI
Vitamin C
4% of RDI
Omega 3
9% of RDI
Vitamin A
28% of RDI
Calcium
20% of RDI
Folate
14% of RDI

Good to know

These sweet potato fries are likely to disappear quickly. The crunchy coconut chicken strips can be easily incorporated into a salad or served with veggies.

How to Prepare

1. Preheat the oven to 180°C (356°F). 2. Line a baking tray with silicone paper. Place the 2 large Sweet potatoes (400g) cut into fries on the tray and brush well with 2 tbsp melted Coconut oil (28g). 3. Bake for about 20 minutes until they start to brown, then turn them over and cook for another 10 minutes. 4. Sprinkle with a little Salt and serve immediately. 5. Place 60g Coconut flour (2.11oz), 2 whisked Eggs (100g), and 80g Desiccated coconut (2.82oz) into separate bowls. 6. Dip the Chicken breast fillet strips (500g) into the Coconut flour, then the Egg, and finally the Desiccated coconut. 7. Heat Coconut oil (50g) in a frying pan and fry the chicken strips on medium heat until golden. 8. Serve with homemade mayo and the sweet potato fries.

Good to Know

These sweet potato fries are likely to disappear quickly. The crunchy coconut chicken strips can be easily incorporated into a salad or served with veggies.

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