Coconut Cashew Chicken

By janicecraig

Ingredients

• 1 pound of chicken, sliced into tenders
• Approx. 3/4 cup Cashew Meal*
• Approx. 1/4 cup Shredded Unsweetened Coconut Flakes
• 1 tsp Cayenne Pepper (add a little more if you like a little kick)
• 1 tsp crushed red pepper (add a little more if you like a little kick)
• 1 Tbsp Smoked Paprika
• 1 Tbsp Cumin
• 1 tsp Lemon Zest
• Sea Salt – 5 to 7 turns of the grinder
• Pepper – 3 to 5 turns
• Coconut Oil

Details

Adapted from livingwellwithnicole.com

Preparation

Step 1

In a Bowl combine all of the dry ingredients. Mix everything together well with a spoon – add lemon zest and toss lightly

Cut chicken into strips (if not using tenders) or bite size pieces, you can even keep them whole but will taste best if breasts are cut into thinner pieces.

Set aside. Lightly cover a baking sheet with the coconut oil to avoid sticking and add a little flavor.

Set yourself up a small station with the chicken, seasoning and baking sheet so you can move quickly and make little mess – I LOVE TO cook but HATE to clean.

Take each piece of chicken one at a time and cover with the dry mixture by sticking it directly into the bowl. I use my hands o pat it in and make sure all sides are covered. Then place on baking sheet.

Once all chicken is complete bake at 425 for approximately 5-7 minutes per side, and then finish under the broiler for 1-3 minutes to crisp the outside – flipping once if desired. The nutty crust will begin to appear golden brown and the smell of coconut and roasted cashews will fill your kitchen.

*I usually use Trader Joes brand but any would be just fine. You can also make this yourself by putting raw lightly salted cashews into a food processor and pulsing until you get a ground, powdery consistency. This is also great with Almond Meal if you would like to swap them out.

** LIMITED ON TIME AND INGREDIENTS?? …. Sub all of the spices, salt and pepper for a Cajun blend you have on hand instead.