Crispy Coconut-Crusted Chicken Tenders

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Coconut-Crusted Chicken Tenders

YOUR SOLIN GENERATED RECIPE

Crispy Coconut-Crusted Chicken Tenders

Enjoy these crunchy, golden chicken tenders with a tropical twist! Tender strips of chicken breast are lightly coated in a mixture of egg white and unsweetened shredded coconut, pan-fried with a hint of avocado oil for a crispy finish. Paired with a refreshing Greek yogurt dipping sauce spiced with your favorite herbs, this dish balances satisfying crunch with a zesty, creamy dip perfect for a fulfilling meal any time of day.

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NUTRITION

332kcal
Protein
49.4g
Fat
14.5g
Carbs
7.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast Tenderloin

1 large Egg White

2 tbsp Unsweetened Shredded Coconut

1 tsp Avocado Oil

1/4 cup Plain Nonfat Greek Yogurt

Salt, Pepper, and Paprika to taste

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PREPARATION

  • 1

    Slice the chicken breast tenderloin into strips, about 1 to 1.5 inches wide.

  • 2

    In a shallow bowl, lightly beat the egg white. In another plate, mix the unsweetened shredded coconut with a pinch of salt, pepper, and paprika.

  • 3

    Dip each chicken strip into the egg white, ensuring an even coat, then dredge in the coconut mixture until fully covered.

  • 4

    Heat the avocado oil in a nonstick skillet over medium heat. Place the chicken strips in the pan and cook for about 3-4 minutes per side, or until the exterior is golden and the chicken is cooked through.

  • 5

    For the dipping sauce, spoon the Greek yogurt into a small bowl and season with a sprinkle of salt, pepper, and a dash of paprika. Stir well.

  • 6

    Serve the crispy coconut-crusted chicken tenders warm with the yogurt dipping sauce on the side.

Crispy Coconut-Crusted Chicken Tenders

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Coconut-Crusted Chicken Tenders

YOUR SOLIN GENERATED RECIPE

Crispy Coconut-Crusted Chicken Tenders

Enjoy these crunchy, golden chicken tenders with a tropical twist! Tender strips of chicken breast are lightly coated in a mixture of egg white and unsweetened shredded coconut, pan-fried with a hint of avocado oil for a crispy finish. Paired with a refreshing Greek yogurt dipping sauce spiced with your favorite herbs, this dish balances satisfying crunch with a zesty, creamy dip perfect for a fulfilling meal any time of day.

NUTRITION

332kcal
Protein
49.4g
Fat
14.5g
Carbs
7.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast Tenderloin

1 large Egg White

2 tbsp Unsweetened Shredded Coconut

1 tsp Avocado Oil

1/4 cup Plain Nonfat Greek Yogurt

Salt, Pepper, and Paprika to taste

PREPARATION

  • 1

    Slice the chicken breast tenderloin into strips, about 1 to 1.5 inches wide.

  • 2

    In a shallow bowl, lightly beat the egg white. In another plate, mix the unsweetened shredded coconut with a pinch of salt, pepper, and paprika.

  • 3

    Dip each chicken strip into the egg white, ensuring an even coat, then dredge in the coconut mixture until fully covered.

  • 4

    Heat the avocado oil in a nonstick skillet over medium heat. Place the chicken strips in the pan and cook for about 3-4 minutes per side, or until the exterior is golden and the chicken is cooked through.

  • 5

    For the dipping sauce, spoon the Greek yogurt into a small bowl and season with a sprinkle of salt, pepper, and a dash of paprika. Stir well.

  • 6

    Serve the crispy coconut-crusted chicken tenders warm with the yogurt dipping sauce on the side.