Coconut Crusted Chicken Fingers with Lime Sour Creatm Dipping Sauce
- Chicken Fingers
- 2 skinless and boneless chicken breasts (about 425g)
- 1 tbsp canola oil
- 1/8 tsp each salt and ground black pepper
- 2 tsp garlic powder
- 3/4 cup shredded unsweetened coconut
- Dipping Sauce
- 1/2 cup low-fat sour cream
- 1/2 tsp lime zest
- 1 tsp lime juice
- 1 tbsp honey
Preheat oven to 375F. Line a large baking sheet with parchment paper.
Cut chicken into 1/2 in. strips. Place in a bowl and drizzle with oil. Sprinkle with salt and pepper; toss to coat.
In a resealable bag, place garlic powder and coconut;shake to mix well.
In batches, place the chicken strips in the bag, close and shake to coat.
Remove chicken from bag and place on baking tray. Repeat with the remaining chicken strips.
Bake, turning halfway through, until chicken is golden brown and cooked through. 15-20 min.
Meanwhile, in a bowl, combine the sour cream, lime zest and juice, and honey.