PALEO COCONUT CHICKEN BREAST
This coconut chicken has a great flavor and is paleo-friendly. When you want something different with a little texture.
Provided by vatech90
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Beat coconut milk and egg together in a bowl until smooth. Spread coconut flakes into a separate shallow bowl.
- Place chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thick.
- Dip chicken into the beaten egg mixture and immediately press into coconut flakes to coat. Gently toss between your hands so any flakes that haven't stuck can fall away. Place chicken onto a plate while coating the rest; do not stack.
- Melt butter in a skillet over medium heat. Fry chicken in melted butter until lightly browned and crispy on the outside, chicken is no longer pink in the center, and the juices run clear, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 768 calories, Carbohydrate 12.1 g, Cholesterol 215.3 mg, Fat 56.4 g, Fiber 7.4 g, Protein 56.3 g, SaturatedFat 42 g, Sodium 240.5 mg, Sugar 3.2 g
COCONUT GINGER CHICKEN IN THE CROCK POT (PALEO)
Make and share this Coconut Ginger Chicken in the Crock Pot (Paleo) recipe from Food.com.
Provided by heatherhopecs
Categories One Dish Meal
Time 4h30m
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine ingredients from the spice blend together and set aside.
- In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
- In a heavy skillet, heat coconut oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
- Move aromatics to one side of the skillet and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture. Transfer chicken and remaining spices/juices to the crock pot.
- Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup of coconut cream. Pour the coconut milk over the chicken; it should just barely cover the chicken.
- Place the slow cooker in the base and cook on low for 4 hours.
- After 4 hours of cooking, whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well.
- Add frozen vegetables of your choice. Cook for another half an hour or until you deem the vegetables hot.
Nutrition Facts : Calories 958.8, Fat 57.8, SaturatedFat 33.9, Cholesterol 169.4, Sodium 616.9, Carbohydrate 76, Fiber 0.8, Sugar 71.7, Protein 34.8
PALEO COCONUT CHICKEN
Make and share this Paleo Coconut Chicken recipe from Food.com.
Provided by Denise Ignatowski
Categories Lactose Free
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- mix almond flour, shredded coconut and sea salt together in a bowl.
- beat egg in separate bowl.
- dip chicken breast in egg and rol in dry mixture.
- heat a frying pan over medium heat and add coconut oil when hot.
- pan fry chicken until fully cooked. If the crust starts to brown and your chicken isn't fully cooked yet (this wil depend onthe size of the chicken breast), take it out of the pan and place it in the oven on a baking sheet at 350 F for 5-10 minutes covered with foil.
Nutrition Facts : Calories 613.7, Fat 43.9, SaturatedFat 24.7, Cholesterol 238.3, Sodium 327.8, Carbohydrate 2.7, Fiber 1.7, Sugar 0.9, Protein 51.2
COCONUT CHICKEN NUGGETS & PALEO SAUCE
Make and share this Coconut Chicken Nuggets & Paleo Sauce recipe from Food.com.
Provided by Satyne
Categories < 30 Mins
Time 30m
Yield 18 nuggets
Number Of Ingredients 19
Steps:
- Nuggets:.
- Preheat oven to 180 degrees Celsius.
- In a bowl combine ¼ cup almond flour, ½ cup coconut and salt & pepper. Mix to combine.
- In a separate bowl, combine the ground chicken, ½ cup almond flour, onion powder, garlic powder, egg yolk and salt & pepper. Mix well until everything is incorporated.
- In a sauté pan, melt coconut oil on medium heat. Take about 2 tablespoons worth of the chicken mixture and roll into a ball and then coat with the coconut and almond mixture. Repeat with the remaining chicken. You should make about 15 to 18 chicken nugget/balls.
- In small batches place nuggets into heated coconut oil and cook on each side for about 3 to 4 minutes. Transfer balls to a parchment lined bake pan and place in oven for 4 to 5 minutes to allow the chicken to cook through. Repeat with the remaining chicken nuggets.
- Sauce:.
- Heat coconut oil in a saute pan over medium heat. Place minced shallots and garlic in sauce pan until soft. Stir in remaining ingredients and simmer over low heat for 15-20 minutes.
Nutrition Facts : Calories 126.2, Fat 9.5, SaturatedFat 7.6, Cholesterol 28.7, Sodium 158.5, Carbohydrate 4.2, Fiber 0.8, Sugar 2.2, Protein 6.8
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