Coconut Chicken Strips with Blackberry, Mango Sauce

Servings: 4–6
Preparation Time: 30 minutes

Ingredients:

• 1/2 cup milk of choice
• 1/2 teaspoon lemon juice
• 2 large chicken breasts, cut into strips
• 1 cup coconut flakes
• 1/4 cup flaxseed (optional)
• 1/4 cup potato flour (or other flour)
• 1 teaspoon garlic salt
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon ginger
• 1/2 teaspoon black pepper

Sauce:

• 1/4 cup blackberries
• 3/4 cup mango, diced
• 1 small jalapeno, seeded and diced
• 1 teaspoon organic fermented soy sauce
• 1 teaspoon tapioca starch

Directions:

In a bowl, combine milk and lemon juice. Add chicken strips into milk mixture and let sit for a few minutes.

In a separate bowl, combine remaining ingredients and mix well. Gently coat each chicken strip in dry mixture and place in a skillet to fry or on a greased baking sheet. Pan fry in olive or coconut oil or bake at 400 degrees F for about 20 minutes (turning halfway through) or until chicken is cooked through.

While chicken is baking, place sauce ingredients in a small blender. Blend until smooth and pour into a saucepan. Bring mixture to a boil, stirring constantly, and cook for about 10 minutes. Remove from heat and let sit for a few minutes before serving with chicken strips.

Courtney from Columbus, KS, just won $50 for this recipe and photo! Submit yours here!

Coconut Chicken Strips with Honey Mustard

Servings: 12
Preparation Time: 20 minutes

Ingredients:

• 1 1/2 cups coconut chips (or shredded coconut)
• 1 1/2 pounds chicken breasts, cut into strips
• 2 tablespoons olive oil, coconut oil or butter
• 1 tablespoon flour
• 1/4 teaspoon nutmeg
• 1/2 cup prepared mustard
• 2 tablespoons honey

Directions:

Turn oven to broil.

Spread coconut evenly on a baking sheet.

Toast coconut until slightly browned and remove from oven.

Preheat oven to 375 degrees F.

Mix flour, nutmeg, and toasted coconut in a bowl.

Place chicken strips in a bowl and drizzle with oil or melted butter.

Prepare cookie sheet with oil or butter so the strips won’t stick.

Coat chicken with dry mixture.

Bake for 10 minutes or until cooked thoroughly.

While chicken is cooking, mix mustard and honey for dipping sauce.

Recipe and photo submitted by Gena, Maypearl, TX.

Submit your recipe here!

Dairy-Free Chicken with Mushroom “Cream” Sauce

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 4 boneless, skinless chicken breasts
• salt and pepper
• 3 tablespoons grass-fed butter or coconut oil
• 2 shallots (about 1/4 cup), finely minced
• 1/2 pound button mushrooms, thinly sliced
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1 cup full-fat coconut milk*
• 1 tablespoon coconut oil

Directions:

Heat a large, stainless steel pan over medium-high heat.

Pat the breasts dry and season with salt and pepper.

Once the pan has reached the proper temperature, add the oil and 2 tablespoons butter.

Place the chicken breasts in the pan and cook until golden brown. You may need to turn your heat down to medium if they are sizzling too much.

Flip and continue to cook until just done. Alternatively, you could just sear the chicken and finish in the oven at 350 degrees.

Once the chicken is cooked, remove from the pan and set aside. Place a tented piece of foil loosely over the plate.

Do not remove any of the solids or oil/butter from the pan. Add the shallots and cook until translucent.

Add the remaining tablespoon of butter and the mushrooms.

Once the mushrooms have browned and their moisture has evaporated, deglaze the pan with the white wine.

Add the chicken broth and let the sauce reduce by two-thirds, then add the coconut milk.

Let the sauce simmer and reduce until it has a sauce-like consistency.

Add additional salt and pepper if needed, then pour it over your chicken.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Kate, Highlands Ranch, CO.

Submit your recipe here!