Here's a recipe for the whole family, a healthy version of chicken nuggets. Throw in a good measure of childhood nostalgia and enjoy.
Recipe information
Total Time
55 minutes (incluudes 30 minutes Chill time, and 15 minutes cook time)
Yield
Serves 2–3
Ingredients
2
1
1
1
1
1
1
1
4
Salsa:
1
1
1
1
1
2
Need to make a substitution?
Preparation
Step 1
Put the chicken cubes in a bowl with the coconut milk and refrigerate for 30 minutes.
Step 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.
Step 3
Preheat the oven to 350°F.
Step 4
Put the flour and spices in a bowl and put the desiccated coconut on a plate.
Step 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.
Step 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.
Step 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.