Try this recipe for delicious coconut-crusted chicken fingers with lime sour cream dipping sauce.
2 skinless, boneless chicken breasts, (about 425 g)
1 tbsp canola oil
1/8 tsp salt
1/8 tsp ground black pepper
2 tsp garlic powder
3/4 cup shredded unsweetened coconut
Preheat oven to 375°F. Line a large baking sheet with parchment paper.
Cut chicken into 1/2-in. strips. Place in a bowl and drizzle with oil. Sprinkle with salt and pepper; toss to coat.
In a resealable bag, place garlic powder and coconut; shake to mix well.
In batches, place the chicken strips in the bag, close and shake to coat.
Remove chicken from the bag and place on the baking tray. Repeat with remaining chicken strips.
Bake, turning halfway through, until chicken is golden brown and cooked through, 15 to 20 min.
Meanwhile, in a bowl, combine the sour cream, lime zest and juice, and honey. Set aside 1/4 cup sauce and enough chicken fingers to make Coconut-Crusted Chicken Chopped Salad another day. Serve chicken fingers with sauce.
Protein 23g, Carbohydrates 7g, Fat 13g, Fibre 2g, Sodium 119mg.
Get the kids to help make this recipe. See how with this helpful video: