Coconut Chicken Fingers with Pineapple Dipping sauce

Ingredients

1 tsp. black pepper

1/2 tsp. onion powder

garlic powder to taste

1 c. pineapple chunks, canned

2 tbsp. lime juice

honey, raw to taste

1 lbs. chicken breast

2 egg white

1/2 c. almond flour

1 c. coconut flakes

1 tsp. curry powder

1 tsp. sea salt

Directions

Preheat oven to 375 degrees F.

You will be using 3 shallow dishes or plates.

First shallow dish is for your eggs, lightly beaten.

Second shallow dish, put the almond flour.

In another shallow dish, combine coconut, curry, salt, pepper, onion powder and garlic powder.

Dredge each chicken strip in almond flour, then dip into eggs to coat. Then, put into coconut/spice mixture and pat gently so it will stick well to the chicken.

Arrange on a greased baking sheet. I usually use foil first so I don't have so much washing up to do. Then I will grease the foil or put raised cookie cooling racks on the baking sheet and grease those. That really works well because the air can circulate all around the chicken to make it crispy.

Repeat until you have coated each piece of chicken.

Bake for 15-17 minutes (approx), until coconut flakes are crisp and begin to brown. Watch carefully.

While your chicken is baking......

DIPPING SAUCE: Combine the pineapple chunks, lime juice and honey in your food processor or blender and pulse lightly until it is combined. You can leave it a bit chunky if you wish.

Serve chicken fingers with the pineapple dipping sauce on the side.

Servings: 4

I made this for lunch today and it was really so tasty! And I can see it will be fun to play with the different spices, coatings and dipping sauce to change it up a bit each time. :)

Next time I might dip each chicken strip into melted coconut oil instead of the eggs

Coach's Note: Recipe counts are based on using almond flour and eggs. There is also 1/2 carb per serving (from the dipping sauce).