Coconut crusted chicken with almond satay sauce

Coconut crusted chicken with almond satay sauce
Coconut crusted chicken

Coconut crusted chicken with almond satay sauce

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Ingredients:

  • 2 medium chicken breasts
  • 1/2 cup almond flour
  • 1/2 cup shredded coconut
  • 1 tsp Chinese five spice
  • 1 egg, beaten
  • Coconut oil
  • 1 tbs red curry sauce
  • 3 tbs almond butter
  • 1/2 cup of coconut cream.

Lightly pound chicken breasts with a rolling pin until they are a uniform thickness and then cut into strips. Stir together the dry ingredients. Dip each chicken strip in the beaten egg and then coat in the coconut mix. Place coated chicken strips in fridge for 10 minutes (this helps the coating stick to the chicken). Heat pan and coconut oil. Cook chicken strips for 5-6 minutes on each side.

Satay sauce: stir together almond butter, red curry paste and coconut cream over a low heat until completely mixed.

Serve with mixed green salad.

Serves two

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