By some miracle, I actually had everything I needed at home to make this meal! I got a few ideas from this week’s emeals app and created what I believe to be a delicious healthy paleo dinner! Everything except the sauce is Whole30 as well!
- 3-4 medium sweet potatoes
- 1 lb (approximately) chicken tenderloins
- 2 large eggs
- 1 tbsp water
- 1/2 cup unsweetened coconut flakes
- 3/4 cup coconut flour (or almond flour)
- olive oil or avocado oil
- garlic powder
Before you begin, preheat your oven to 425°F and cut up your sweet potatoes into wedges. Toss them in olive oil and dust with salt, pepper, and garlic powder after spreading them on a rimmed baking sheet. Bake for 30 to 35 minutes. (I only ended up using 3 potatoes.)
Note: the thinner you slice the sweet potatoes the crispier they’ll be.
Next, whisk your eggs and water together in a shallow dish. Put your coconut flour and coconut flakes in a second shallow dish and mix together.
Dip chicken in egg mixture; dredge the in coconut mixture. You’ll want to really press the coconut flakes into the chicken for better results. Salt both sides of chicken well before cooking!
Heat your skillet to medium and warm your oil. Cook 3 or 4 tenders at time. 2-3 minutes on each side gently flipping once. Use a meat thermometer if you are unsure about doneness.
Note: I found that the coconut burns easily so I turned my burner down to medium low.
As a side dish, I sautéed 8 oz of spinach with olive oil, salt, and pepper over medium heat. I added a tsp of minced garlic at the end and let that simmer on low heat for extra flavor.
Sauce: I mixed Primal Kitchen’s Sesame Ginger vinaigrette and marinate with Whole30 mayo. For more sweetness you could add honey! That would be delicious! Note: There is honey already in the Sesame Ginger vinaigrette so it isn’t Whole30. But you can make your own version of a dipping sauce. Just google the ingredients! 🙂
And if you are still in the mood for coconut and want dessert, these Coconut Creme Pie Larabars by TheBigMan’sWorld are delicious!