Recipe Details
Ingredients
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1(14 ounce) cancoconut milk
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2poundschicken tenders
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½cupcoconut flour
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½cupalmond flour
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1teaspoonkosher salt
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1teaspoonground ginger
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¾teaspooncayenne pepper
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½teaspoonground turmeric
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2 ½cupsshredded unsweetened coconut
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3eggs, beaten
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avocado oil cooking spray
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3tablespoonsbutter
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2tablespoonswhite sugar
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½teaspoonkosher salt
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2firm ripe bananas, cut into 1/4-inch slices
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1cupthinly sliced fresh pineapple
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2tablespoonscornstarch
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4tablespoonscoconut milk
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1passion fruit, pulp scooped out
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
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Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
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Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
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Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
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Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
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Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
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Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.
Cook’s Note:
Feel free to substitute ghee for the butter and arrowroot powder for the cornstarch.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories634 | |
% Daily Value * | |
Total Fat 45g |
57% |
Saturated Fat 32g |
162% |
Cholesterol 146mg |
49% |
Sodium 493mg |
21% |
Total Carbohydrate 31g |
11% |
Dietary Fiber 11g |
39% |
Total Sugars 12g |
|
Protein 33g |
65% |
Vitamin C 14mg |
16% |
Calcium 46mg |
4% |
Iron 4mg |
23% |
Potassium 649mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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