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!
Chicken is one of those versatile meats that allows your creativity to blossom! 🙌🏼 🌼 By adding a few different ingredients you can turn a simple, plain meal into excitement—like these Paleo Coconut Chicken Breasts. 😏
When Michael went gluten-free a few years back, it persuaded me to do the same since I do the cooking. It was fine in the beginning until I realized there is A LOT of dishes and products that include gluten! Well, no need to fear because Triple S is here. 😉
Yes, you can still have “breaded” chicken even though you’re gluten-free/Paleo! These Paleo Coconut Chicken Breasts don’t taste like your typical “healthy” dish. They’re so satisfying without the unwanted calories and irritants. 😍
I’ve been making these Paleo Coconut Chicken Breasts for quite awhile; though, I’ll admit I never wrote the recipe until just recently. 😬 I would usually bust them out on busy nights when I didn’t want to make regular chicken breasts—throwing a little bit of this with a little bit of that. When you see how simple they are, you’ll follow in my footsteps, too. 😘
I love when something effortless, transforms into something everyone can enjoy. 😊 The golden coconut/almond flour breading blankets the chicken in a soft and lightly crunchy exterior, keeping the chicken warm and tender.
As soon as you cut into you, a wave of steam will emit, carrying the aroma of freshly baked coconut chicken. 😋
The breading contains just the right amount of seasoning, amplifying the favorable toasted coconut flavor.
Michael doesn’t even like coconut, but he loves these Paleo Coconut Chicken Breasts! 💙 That’s saying a lot. So, that means you can give this recipe a try for your picky kids. 👍🏼
To make these juicy, flavorful chicken breasts, start by cutting your chicken breasts in half, or tenderize them so they’re flattened. Thereafter, add the egg, oil, and minced garlic in a shallow bowl, big enough for a chicken breast. 🐓
Then, add the unsweetened flaked coconut, almond flour, and spices in another shallow bowl.
Coat the chicken evenly in the egg mixture.
Next, coat it evenly in the coconut mixture.
Set the chicken breasts on a lined baking sheet or pan, having space in between them so they don’t touch.
Bake them for 30-40 minutes or until cooked through.
Let them sit for 5-10 minutes before serving to preserve the juiciness.😋
If you make these super yummy Paleo Coconut Chicken Breasts don’t forget to snap a picture 📷 and share it with me on social media, tagging @sabrinassinlessssecrets and hashtagging #sabrinassinlesssecrets. I’d love to see it! 😘❤️ #TripleS #becausesinlessisdelicious #sinlesssunday
- 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
- Preheat the oven to 350°F and line a baking sheet or pan with foil.
- Next, in a shallow bowl big enough to fit a chicken breast, add the egg, oil, and minced garlic and whisk together.
- In another shallow bowl, add the coconut flakes, almond flour, and spices and whisk to combine.
- Thereafter, coat the chicken evenly in the egg mixture on both sides.
- Then, coat it in the coconut mixture evenly.
- 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)
- Allow the chicken breast to sit for 5-10 minutes before serving to ensure their juiciness! Enjoy! 🙂