Coconut Chicken Nuggets with Sweet Potato Fries
(could be a good one to try with the kids)
Time: 20 mins
4 boneless, skinless chicken breasts
4 tbsp unsweetened coconut flakes
4 tbsp ground almonds
Salt and pepper to taste
2 tbsp of virgin coconut oil Olive oil
4 sweet potatoes
Pre-heat the oven to 220°C and place a baking tray in the oven.
Cut the potatoes in to wedges and chop the chicken into strips about an inch thick.
Toss the potato in olive oil, place on the pre-heated baking tray and roast in the oven for 30min or until golden.
In a dish, combine the coconut flakes, ground almonds and salt and pepper.
In a bowl, crack the eggs and beat lightly. Dip the chicken strips first in the egg and then roll in the coconut/almond flour mixture.
Heat the coconut oil in the pan over medium-high heat and fry the chicken strips until the exterior turns a golden brown and the inside is no longer pink.
NB: This can also be made with turkey or any firm fish