Almond Coconut Chicken Tenders

by Beaming with Health on September 6, 2012

I love foods that are flavorful, incorporate interesting textures, and are nourishing. However, apart from the occasional drawn out cooking endeavor, I like my recipes to be fairly simple to prepare and use only a few ingredients. This recipe meets all those criteria.

These chicken tenders are kid-friendly and adult-friendly. It would be nice to make up a large batch and eat them throughout the week. Chop them up and add them to a salad, even throw them in with some veggies for a breakfast stir-fry. I can see them being delicious with some kale and sweet potatoes. Enjoy!

Almond Coconut Chicken Tenders


  • 1/2 cup almond meal (I love the Bob’s Red Mill brand)
  • 1/2 cup unsweeted shredded coconut
  • 1/3 cup extra virgin coconut oil, melted
  • 1 lb organic chicken breasts, sliced into strips

Preheat oven to 350 degrees.

Rinse chicken strips and pat dry. Mix the almond meal and coconut together in a bowl. Add your melted coconut oil to a separate bowl. Dip the chicken strips into the coconut oil and then dip them in the almond/coconut mixture being sure to coat both sides thoroughly. If you run out of the dipping mixture, make more being sure to use equal proportions of almond meal and coconut. Add them to a greased dish and sprinkle with sea salt and fresh ground pepper.

Cover loosely with foil to prevent the nut topping from burning (you may want to remove the foil in the last couple minutes of cooking to make the tenders crisp).

Cook in the oven at 350 degrees for about 15-20 minutes. Check at 10 minutes to make sure they do not get too dry and the topping does not burn. Slice one of the larger tenders open in the middle to ensure it is no longer pink. You can serve these with a dipping sauce of choice (homemade honey mustard or tahini) or eat them plain!


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