Hey guys! I made this for dinner this week and it turned out awesome. We also had plenty of leftovers for the next day, which is ideal for all of my reader with busy lifestyles.
I have had some requests for lunch ideas from my friends that work long hours and find it hard to prep for lunch. I always make sure that whatever I make for dinner, I make enough for the next day. For example, I made this recipe for dinner and threw the chicken onto a salad the next day for lunch. It’s always great to be prepared the night before so that you don’t have to stress about it in the morning! I will do up a post that’s more detailed on lunch ideas, so stay tuned.
Hope you enjoy this one…it’s delicious!
Oat Coconut Crusted Chicken
- 2 pounds of chicken breast, pat dry, sliced into 2 inch strips
- 1 cup oats (I use gluten free oats)
- 3/4 cup unsweetened coconut flakes
- 1 tsp pinches garlic salt
- 1 tsp italian seasoning, salt free
- 1/4 tsp paprika
- 1 tsp dried parsley
- salt & pepper to taste
- 1 tbsp honey mustard
- 1/2 cup egg whites
- olive oil/coconut spray
Preheat oven to 375 degrees F with rack in the middle of the oven.
Mix oats, coconut, garlic powder, salt, pepper & spices in a bowl.
In another bowl, whisk egg whites and honey mustard.
With one hand dip the pieces of chicken in egg white mixture, let the excess drip off. With the other hand coat chicken in the oat and coconut mixture. Lightly spray both sides of the chicken nuggets. Lay the chicken down in a single layer on the sprayed baking sheet.
Bake in oven for about 20-25 minutes, until cooked through. Don’t let chicken overcook as you want to keep them crispy on the outside and moist on the inside. You can finish & crisp up the chicken under a low broiler for about 2 minutes, just watch they do not burn.
Serve with a side of vegetables (I served mine with steamed Broccolini). You can also dip the chicken into a low-sugar bbq sauce or healthy sauce of your choice.