Backed Coconut Chicken With Spicy Mango Dipping Sauce Recipe

INGREDIENTS:

Coconut Chicken

• 1 pound boneless skinless chicken breast tenders
• 1 egg
• 1/2 cup unsweetened coconut
• 1/4 cup almond flour
• 1/4 tsp garlic powder
• 1/4 tsp fresh ground pepper

Spicy Mango Cilantro Dipping Sauce

• 1/2 cup frozen mangos, thawed (fresh works as well)
• 1/2 cup plain full fat yogurt
• 1/4 cup cilantro
• 1 tsp lemon juice
• 1-2 tsp Sriracha

INSTRUCTIONS:

For the Chicken

1. Preheat oven to 425 degrees
2. Whip egg in small bowl
3. Combine coconut, almond flour, pepper, and garlic powder in another small bowl
4. Dip chicken tenders in egg and then in coconut mixture. Cover completely and set on cookie sheet lined with parchment paper
5. Bake for 10 minutes and flip chicken over
6. Continue baking for another 10-15 minutes

For the Sauce

1. Combine all ingredients in a blender and blend until smooth

Source: My Purple Spoon

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