Healthy and Easy Curry Coconut Chicken Tenders

1 lbs. organic chicken tenders (or chicken breasts and cut into strips)
1 C. organic unsweetened or light coconut milk
½ – 1C. organic unsweetened shredded coconut
Seasonings/Herbs: garlic powder, onion powder, curry powder, cilantro
½ C. organic egg whites
Lime wedges


Marinate chicken in coconut milk for 2 hours.

Mix seasonings/herbs together and put in bowl or on plate.

Dip chicken tenders/pieces into egg whites.

Roll into coconut/seasonings mixture.

Coat pan with organic raw coconut oil.

Lay chicken tenders/pieces on pan.

Bake in oven at 350 degrees for 40 minutes or until chicken is one and coconut is golden brown.

Squeeze lime juice over the top of the chicken when done. Serve chicken over brown rice or quinoa and steamed veggies.

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