Kids Meals, Lunch Box
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Coconut crusted chicken nuggets with peanut dipping sauce

THE CHICKEN NUGGETS:
  • 1 cup coconut flour
  • 1 cup shredded coconut
  • 2 eggs, beaten
  • 2 skinless, boneless chicken breast halves – cut into small chunks (preferably organic free range)
  • 1 cup bread crumbs
  • salt to taste

PEANUT SAUCE:

3/4 cup coconut milk
1/3 cup crunchy peanut butter
4 tsp light brown sugar
1 tablespoon low sodium soy sauce
1/2 tsp red curry paste

Stir together the breadcrumbs, shredded coconut, and salt in a bowl and set aside. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored coconut crumbs. Push the crumbs on to the chicken breasts so they stick. Place the coated chicken pieces onto a plate until all the chicken has been coated. preheat your oven to its highest temperature (475°), place your chicken on a sheet pan and cook for 15 minutes. When finished serve with peanut dipping sauce!!! YUMMY! Way better than frozen nuggets or fast food nuggets and its sooooooo easy!

peanut butter dipping sauce, coconut chicken, peas, & brown rice

 

Leftover for Aiden’s lunchbox the next day!

 

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