Chicken Nuggets With Mango And Avocado Salsa

Name: Chicken Nuggets With Mango And Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 skinless chicken breasts, cut into cubes; 1 cup coconut milk; 1/2 cup coconut flour; 1/2 tsp ground cumin; 1/2 tsp tumeric powder; 1/2 tsp ground coriander; 1/3 cup unsweetened desiccated or finely shredded coconut; A pinch of salt; 1 tbsp coconut oil, melted; 4 large lettuce leaves from an iceberg or cos lettuce, to serve; 1 avocado, peeled, stoned and cut into small cubes; 1 mango, peeled, stoned and cut into small cubes; 1 tbsp fresh cilantro, torn; 1 red onion, peeled and finely diced; 1 red chili, finely diced; 2 tbsp coconut aminos

Servings: persons

2 skinless chicken breasts, cut into cubes
1 cup coconut milk
1/2 cup coconut flour
1/2 tsp ground cumin
1/2 tsp tumeric powder
1/2 tsp ground coriander
1/3 cup unsweetened desiccated or finely shredded coconut
A pinch of salt
1 tbsp coconut oil, melted
4 large lettuce leaves from an iceberg or cos lettuce, to serve
1 avocado, peeled, stoned and cut into small cubes
1 mango, peeled, stoned and cut into small cubes
1 tbsp fresh cilantro, torn
1 red onion, peeled and finely diced
1 red chili, finely diced
2 tbsp coconut aminos

1
Put the chicken cubes in a bowl with the coconut milk and refrigerate for 30 minutes.
2
Meanwhile, make the mango salsa. Mix the avocado, mango, cilantro, onion and chili together in a bowl and pour over the coconut aminos. Refrigerate until needed.
3
Preheat the oven to 350u00b0F.
4
Put the flour and spices in a bowl and put the desiccated coconut on a plate.
5
Take a chicken cube, roll it in the spiced flour, then roll it in the desiccated coconut until it is well coated, then put it on a baking tray. Repeat with the remaining chicken cubes.
6
Pour the melted coconut oil over the chicken and bake in the oven for 15 minutes, or until the chicken is cooked through, golden brown and crispy.
7
To serve, put a spoonful of the mango salsa into each lettuce leaf, add a few chicken nuggets, fold in the sides of the lettuce to enclose it and eat like a sandwich.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 skinless chicken breasts, cut into cubes, 1 cup coconut milk, 1/2 cup coconut flour, 1/2 tsp ground cumin, and more.

Yes, Chicken Nuggets With Mango And Avocado Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!