Ingredients
- 350 g organic, free range chicken breasts.
- 1/2 bunch broccolini, cut into 5 cm lengths (or use 1/2 cup of broccoli florets).
- 1 tablespoon coconut oil.
- 2 slices lemon.
- 2 eggs.
- 1/4 cup flour (plain, paleo, gluten-free, coconut or almond).
- salt & pepper, to taste.
- 1 cup Pumpkin Purée.
- 1-2 teaspoon milk (optional).
- 1 cup snow peas or sugar snap peas.
- 3/4 cups shredded coconut.
Directions
- 1. Preheat oven to 200°C / 400°F / Gas Mark 6.
2. You will need three separate bowls – one for whisked eggs, one for flour and one for shredded coconut.
3. Cut chicken into long strips, about 2cm in width. Season flour with salt and pepper. Coat each chicken strip in flour, then egg, then shredded coconut.
4. Place coated strips on an oven tray, lined with a baking sheet.
5. Wrap snow peas, broccolini, lemon slices and coconut oil in separate baking paper, sealing tightly, and place on tray. Bake for 15-20 minutes, or until Coconut Chicken is golden brown and the chicken has cooked through.
6. Heat Pumpkin Purée in microwave (2 minutes) or small saucepan (2-3 minutes), adding a little milk or water so it doesn’t catch.
7. Serve half of the chicken strips, the snow peas, broccolini and all but 1/4 cup of the pumpkin for dinner.
Use the remaining pumpkin and chicken for your Coconut Chicken Nugget Wrap lunch tomorrow.
Note
You can find the Pumpkin Purée recipe here.
These delightfully sweet coconut encrusted chicken nuggets are a favourite, not only for children but for adults too. Served with a side of greens It provides essential nutrients.
Ingredients
- 350 g organic, free range chicken breasts.
- 1/2 bunch broccolini, cut into 5 cm lengths (or use 1/2 cup of broccoli florets).
- 1 tablespoon coconut oil.
- 2 slices lemon.
- 2 eggs.
- 1/4 cup flour (plain, paleo, gluten-free, coconut or almond).
- salt & pepper, to taste.
- 1 cup Pumpkin Purée.
- 1-2 teaspoon milk (optional).
- 1 cup snow peas or sugar snap peas.
- 3/4 cups shredded coconut.
Directions
- 1. Preheat oven to 200°C / 400°F / Gas Mark 6.
2. You will need three separate bowls – one for whisked eggs, one for flour and one for shredded coconut.
3. Cut chicken into long strips, about 2cm in width. Season flour with salt and pepper. Coat each chicken strip in flour, then egg, then shredded coconut.
4. Place coated strips on an oven tray, lined with a baking sheet.
5. Wrap snow peas, broccolini, lemon slices and coconut oil in separate baking paper, sealing tightly, and place on tray. Bake for 15-20 minutes, or until Coconut Chicken is golden brown and the chicken has cooked through.
6. Heat Pumpkin Purée in microwave (2 minutes) or small saucepan (2-3 minutes), adding a little milk or water so it doesn’t catch.
7. Serve half of the chicken strips, the snow peas, broccolini and all but 1/4 cup of the pumpkin for dinner.
Use the remaining pumpkin and chicken for your Coconut Chicken Nugget Wrap lunch tomorrow.
Note
You can find the Pumpkin Purée recipe here.