Cory’s Coconut Chicken Recipe
Avocado, tomato, artichoke, honey mustard dressing
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Chicken
Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and pepper. Dip each piece in beaten eggs, then coat with coconut flour.
- 2
Bake the Chicken
Place the coated chicken breasts on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the chicken is cooked through and golden brown.
- 3
Prepare the Salad
While the chicken is baking, dice the avocado and tomato. Drain and rinse the artichoke hearts. In a bowl, combine the avocado, tomato, and artichokes.
- 4
- 5
Serve
Once the chicken is done baking, remove it from the oven and let it rest for a couple of minutes before slicing. Serve the sliced coconut chicken on a plate alongside the salad.
