Baked Coconut Chicken Strips

Light and healthy, but still crispy and juicy! The perfect meal prep item for a
lean lunch, or light dinner.

Servings: 4 Servings

Author:

Prep Time
30 minutes

Cook Time
20 minutes

Total Time
50 minutes

Main Course

American

coconut healthy meal Chicken tenders chicken strips coconut chicken strips

🧂 Ingredients

1 Heat the oven to 400F. Line a baking sheet with parchment paper.
2 Slice the chicken breasts into 1/4-1/2" thick strips. Cutting on a diagonal you
can get about 6-8 strips per breast. Set aside in a bowl.
3 In a shallow dish, wide enough for easy dipping, whisk the eggs with the salt
and pepper.
4 In a third dish, also good for dipping, combine the coconut, thyme and cumin.
5 Using one hand as your "wet hand" and one as your "dry hand" dip the chicken
strips one at a time. Dip first into the egg and fully coat. Shake off any
excess dripping, then place the strip into the coconut. Switch hands, and coat
fully in coconut. Transfer the strip to a baking sheet. Repeat until all your
strips are coated.
6 Make sure the strips are spaced out on the baking sheet. Overcrowding can lead
to soggy chicken strips instead of crisp ones.
7 Bake for 10 minutes, then flip the strips and bake for another 10 minutes or
until golden brown and crisp.