Sesame Coconut Chicken Fingers with Minty Yogurt Dip

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  1 cup or 120g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  ½ cup or 43g

• Cornstarch

  4 tbsp or 31g

• Garlic powder

  Spices

  1 tsp or 3g

• Spices Mustard Powder

  Compliments

  1 tsp or 4g

• Paprika

  Spices

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Spearmint

  Fresh

  4 tbsp or 23g

• Greek yogurt

  Plain, whole fat

  1 cup or 240g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Garlic

  Raw

  1 cloves, minced or 3g

Directions

1. Preheat oven to 400 degrees F and place a rack in the middle. Line a baking sheet with parchment paper. Set aside.
2. In a large bowl whisk the eggs. Set aside.
3. In a separate large bowl, whisk almond flour, shredded coconut, cornstarch, garlic powder, mustard powder, paprika, cayenne pepper, sesame seeds, salt and black pepper.
4. Dip chicken strips in the eggs and let excess drip off, then drop in the almond flour mix bowl to coat on all sides. Place coated chicken strips onto the lined baking sheet and repeat until all chicken is used.
5. Drizzle with olive oil, place in the oven and bake until golden brown and cooked through, about 15 to 20 minutes. Flip halfway through the cooking time.
6. Yogurt dip: Pick and finely chop the mint leaves, discarding the stalks. In a bowl combine yogurt, chopped mint, lemon zest, lemon juice, smashed garlic, salt and pepper. Set aside.
7. When chicken strips are ready, allow to cool for a couple of minutes on the baking sheet and then serve with the dipping sauce.

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