Coconut Chicken Strips • 2 pastured chicken breasts • 2 eggs • 1/2 cup coconut flour • 1 cup unsweetened coconut flakes • 1 tsp sea salt • 1/2 tsp sea salt • 2-4 Tbsp Avocado Oil Directions: - Heat a large skillet over medium heat and add avocado oil. - Whisk 2 eggs with 2 T. water in a large bowl and set aside. - Slice the chicken breasts into strips. Place the strips in the egg mixture to soak. - Whisk together coconut flour, coconut flakes, salt, and pepper in a separate bowl. - One at a time, move one piece of chicken into the coconut mixture and coat fully, then transfer to the hot pan. - Cook until browned, about 3 minutes per side. - Move chicken to a wire rack to cool slightly before serving. - Sprinkle with sea salt and serve with Pineapple Salsa. PINEAPPLE SALSA • 1 medium red onion • 1 bunch cilantro • 2 cloves garlic • juice of 1 lime • 2 Tbsp Avocado Oil • 1 tsp sea salt • ½ tsp pepper • 2 medium tomatoes • ½ pineapple, cubed Directions: - Place onion, cilantro, garlic, lime juice, avocado oil, salt, and pepper into the bowl of a food processor. - Mix until well-incorporated, about 30-60 seconds, scraping down the sides in between. - Add the tomato and pineapple and pulse in intervals until chunky and broken up to desired consistency. barerootgirl
Posted on: Wed, 28 Aug 2013 07:09:19 +0000