Coconut Chicken Strips With Blackberry Mango Salsa

Name: Coconut Chicken Strips With Blackberry Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large chicken breasts; 1/2 cup almond milk; 1/2 teaspoon lemon juice; 1 cup coconut flakes; 1/4 cup gluten free flour; 1 teaspoon garlic salt; 1/2 teaspoon cumin; 1/4 teaspoon chili powder; 1/4 teaspoon ginger; 1/2 cup blackberries; 3/4 cup mango, diced; 1 small jalapeno, seeded and diced; 1 teaspoon coconut aminos or soy sauce; 1/4 cup water

Servings: persons

3 large chicken breasts
1/2 cup almond milk
1/2 teaspoon lemon juice
1 cup coconut flakes
1/4 cup gluten free flour
1 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon ginger
1/2 cup blackberries
3/4 cup mango, diced
1 small jalapeno, seeded and diced
1 teaspoon coconut aminos or soy sauce
1/4 cup water

1
In a bowl, combine milk and lemon juice. Add chicken strips into milk mixture and let set for a few minutes.
2
In a separate bowl, combine coconut, flour, garlic salt, cumin, chili powder, ginger and pepper and mix well.
3
Gently coat each chicken strip in dry mixture and place in a skillet to fry or on a greased baking sheet.
4
Pan fry in 2 Tbsp coconut oil or bake at 400u00b0F for about 20 minutes (turning halfway through) or until chicken is cooked through.
5
While chicken is baking, place sauce ingredients in a small blender.
6
Blend until smooth and pour into a saucepan.
7
Bring mixture to boil, stirring constantly and cook for about 10 minutes. Remove from heat and let sit for a few minutes before serving with chicken strips.

357

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 14 ingredients. The key ingredients include: 3 large chicken breasts, 1/2 cup almond milk, 1/2 teaspoon lemon juice, 1 cup coconut flakes, and more.

Yes, Coconut Chicken Strips With Blackberry Mango 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!