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 delicious chicken tenders with a tropical twist – succulent, lean chicken coated in a crunchy coconut crust. Perfectly baked for a lighter take that doesn't skimp on flavor. A versatile meal option suitable for any time of the day.

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NUTRITION

397kcal
Protein
40g
Fat
22.7g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast Tenderloins

1 large Egg

1/4 cup Unsweetened Shredded Coconut

1/8 cup Almond Flour

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Pat dry the chicken tenderloins with paper towels.

  • 3

    In a shallow bowl, whisk the egg until well-beaten.

  • 4

    In another shallow dish, combine the unsweetened shredded coconut, almond flour, salt, and black pepper.

  • 5

    Dip each chicken tender first into the egg wash, allowing any excess to drip off, then coat thoroughly in the coconut-almond mixture.

  • 6

    Place the coated chicken tenders on the prepared baking sheet in a single layer.

  • 7

    Bake in the preheated oven for 18-20 minutes, or until the chicken is cooked through and the coating is crispy.

  • 8

    Serve hot and enjoy your nutritious, protein-packed meal.

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 delicious chicken tenders with a tropical twist – succulent, lean chicken coated in a crunchy coconut crust. Perfectly baked for a lighter take that doesn't skimp on flavor. A versatile meal option suitable for any time of the day.

NUTRITION

397kcal
Protein
40g
Fat
22.7g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast Tenderloins

1 large Egg

1/4 cup Unsweetened Shredded Coconut

1/8 cup Almond Flour

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Pat dry the chicken tenderloins with paper towels.

  • 3

    In a shallow bowl, whisk the egg until well-beaten.

  • 4

    In another shallow dish, combine the unsweetened shredded coconut, almond flour, salt, and black pepper.

  • 5

    Dip each chicken tender first into the egg wash, allowing any excess to drip off, then coat thoroughly in the coconut-almond mixture.

  • 6

    Place the coated chicken tenders on the prepared baking sheet in a single layer.

  • 7

    Bake in the preheated oven for 18-20 minutes, or until the chicken is cooked through and the coating is crispy.

  • 8

    Serve hot and enjoy your nutritious, protein-packed meal.