Coconut Chicken Fingers with Cauliflower Rice

Who doesn't love chicken fingers dipped in ketchup (or in guacamole)?! This is a dish I put cooked up a a few months after cutting dairy and gluten out of my diet last spring.  It was so nice to have something crunchy. I had my favorite young sous chefs in the kitchen when I made this, Molly (5 at the time), and Abby (2 at the time).  They loved eating it and making it. So if you have kids, let them partake in making their very own chicken fingers.

I ate this along with a little tomato sauce for dipping, cauliflower rice and green cabbage topped with a simple guacamole

 This is a delicious plate that Molly and Abby helped me put together last May!

Coconut Chicken Fingers 

1 pound boneless and skinless chicken breast, cut into strips
1 1/2 cup almond flour (or flour of your choice), divided
2/3 cup finely shaved coconut
2 eggs
salt and pepper

serve with (optional)
green cabbage
avocado
riced cauliflower (see recipe below)

Method

1. Preheat oven to 350 degrees and lightly grease a baking sheet or line with parchment paper.
2. Place 3/4 cup almond flour in a pie pan or large plate with a dash of salt and pepper.  On a second pie pan or large plate, mix the shaved coconut and the remaining almond flour.
3.Whisk the eggs in a medium bowl.
4. Lightly season chicken with salt and pepper.
5. Lay seasoned strips in the almond flour, coat all sides.
6. Dip in the eggs.
7. Lay strips in teh coconut/almond flour mixture, making sure to coat all sides.
8. Place on prepared sheet and let sit for 5 minutes before placing in the oven.
9. Bake chicken until golden brown, crispy and no longer pink in the center, about 30 to 35 minutes - more or less depending on the thickness of the strips.  Once pulled from the oven, let cool for a few minutes.
10. Eat up!

 Variations:

• Add different spices to the coconut/flour mixture. (curry, cumin & paprika, rosemary & thyme.)
• Instead of baking the chicken, you can pan fry them by heating some coconut oil over medium/medium-high heat in a large skillet. (Molly (5) requested this, or as she called them "the greasy kind.")
• You can use coconut milk or any other milk instead of eggs. 

Tip:

• Save some time, by buying pre-cut chicken tenders. 
• I like to line up the flour plates and bowl of eggs in order with the sheet at the end. This helps minimize the mess.
• I use my food processor to make the almond flour/meal.  
• Instead of ketchup, just use tomato sauce out of the can. To add a little extra nutrient boost add some flax meal. Shhh...the kids won't even notice.  :-)

Cauliflower Rice

1 head cauliflower
salt and pepper

Method

1. Chop or grate cauliflower until it is the consistency of rice. (you can also use a food processor)
2. Add spices as you wish. I just added a little salt and pepper.
3. Cook in microwave for 2-3 minutes without water in a covered container.