This is a simple and light chicken recipe which is great as a side
to a salad such as my Cajun sweet potato, black rice, orange and cashew salad (recipe here).
2 - 3 tbsp Coconut oil
1- 2 eggs whisked
3 chicken breasts, cut into strips
1 cup desiccated coconut
A few good shakes of Himalayan pink rock salt and black pepper
1. Heat 1 tbsp of the coconut oil in a large fry pan on a medium- high heat.
2. Meanwhile, mix the desicated coconut with a few good shakes/twists of salt and pepper and put in a shallow bowl or on a large plate.
3. Whisk one of the eggs in another shallow dish and cover your chicken breast strips in the egg mix until they are well coated, then roll them in the desiccated coconut and salt and pepper.
4. Place the coated strips on in the frypan and cook until golden, turning over so they are evenly cooked and don't burn.