Coconut Chicken Nuggets and Arugula Salad with Lemon Tahini Dressing

Edit

Servings: 4 Prep: 45 min Keto Homestyle Junk Food Makeover Kids Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Coconut Flour, Shredded Coconut, Chicken Breasts, Extra Virgin Olive Oil

Ingredients

For the chicken:

1 cup coconut flour ⚠

½ cup shredded coconut ⚠

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons sea salt

½ teaspoon ground black pepper

2 eggs

2 pounds chicken breasts ⚠

½ cup coconut oil

For the salad:

½ cucumber

2 green onions

2 tablespoons lemon juice

¼ cup tahini

¾ cup extra virgin olive oil ⚠

5 cups arugula

1. In a large mixing bowl, add coconut flour, coconut, garlic powder, onion powder, salt, and pepper. Set aside.

2. Beat the eggs.

3. Cut chicken into bite-sized pieces and mix in a bowl with the beaten eggs.

4. Add the eggy chicken to the large mixing bowl and stir to completely coat the chicken in the flour mixture.

5. In a large saucepan on medium-high heat add about 1/2 of the coconut oil. When the oil is hot and shimmering, add chicken in small batches.

6. Use tongs to turn the chicken pieces until all sides are brown. Make sure chicken is cooked until an internal temperature of 165F is reached.

7. Remove chicken to a warm plate in the oven while you finish frying, adding more oil as needed.

8. For the salad: Slice the cucumber and green onions.

9. In a small bowl, whisk together lemon juice, tahini, and olive oil until well combined.

10. In a large bowl combine arugula, cucumber and green onions. Add dressing to taste and toss to coat.

11. Serve salad alongside the chicken nuggets.