During the week, I turn to simplicity when it comes to food.
Anything I can prepare and cook in large quantity (and in minimal time), is what I turn to. This may not be the food I dream about, but when my fridge is empty, wow can I get grumpy.
This is yummy finger food at its easiest. A guaranteed crowd-pleaser, a brilliant addition to a picnic - wonderful served with a salad for dinner, or inside a coconut wrap for a quick lunch. Kids also love these little mouthfuls of juicy goodness.
Following the Autoimmune Protocol? Then never fear, these babies are for you too!
Makes approx. 15 pieces
2 chicken breasts, sliced into nugget sized pieces | Coconut milk | Shredded coconut | Zest of a lemon | Salt
Preheat the oven to 180 degrees, and line a baking tray with parchment paper.
Place shredded coconut into a bowl with a good pinch of salt and the zest of a lemon – mix well. Place the coconut milk into a separate bowl. Dip your nugget sized pieces of chicken into the coconut milk first then roll in the shredded coconut to coat well. Place gently on the lined baking tray and repeat until all chicken has been coated. Place in the oven and bake for 20 minutes, turning over gently half way through, until golden brown.
**you may need to add extra coconut milk or shredded coconut as you go – depending on how well your coating “sticks” to your chicken **
**Personally, I spray the nuggets with a little organic coconut oil spray to help turn golden brown**