Paleo Coconut Chicken Breasts
Prep time
Cook time
Total time
Lightly breaded sinless Paleo Coconut Chicken Breasts are a tasty way to mix up lunch or dinner! They’re quick and easy to make and, the best thing is, you won’t miss the all-purpose flour in these delicious gluten-free, dairy-free, and clean-eating Paleo Coconut Chicken Breasts!
Recipe type: Lunch & Dinner
Serves: 4 servings
  • 4 thin, organic chicken breasts (if your chicken breasts are really thick, you can cut two in half or you can tenderize the chicken to make them thinner)
  • 1 large, organic egg
  • 2 tablespoons unrefined, organic extra virgin coconut oil, melted and cooled (28g)
  • ½ cup unsweetened flaked coconut (60g)
  • ½ cup blanched almond flour (56g)
  • 1-2 garlic cloves, finely minced
  • ¼ - ½ teaspoon black pepper, to taste
  • ¼ - ½ teaspoon kosher salt, to taste
  • 1 teaspoon onion powder
  • 1 teaspoon parsley flakes
  1. Preheat the oven to 350°F and line a baking sheet or pan with foil.
  2. Next, in a shallow bowl big enough to fit a chicken breast, add the egg, oil, and minced garlic and whisk together.
  3. In another shallow bowl, add the coconut flakes, almond flour, and spices and whisk to combine.
  4. Thereafter, coat the chicken evenly in the egg mixture on both sides.
  5. Then, coat it in the coconut mixture evenly.
  6. Transfer the chicken to the baking sheet/pan, leaving space between each, and cook for 30-40 minutes or until cooked through (meat thermometer should read at least 165°F)
  7. Allow the chicken breast to sit for 5-10 minutes before serving to ensure their juiciness! Enjoy! :)
Recipe by Sabrina's Sinless Secrets at