I just love these, and love the whole memory surrounding them. The first time I made these was when Mr. Rodgers and I had the Hennessy kids all weekend! We had gone to church, cuddled and watched A Monster In Paris, then I whipped these up for dinner before we went on a nature walk! Beautiful day. Beautiful memories. Beautiful people. Beautiful food. Just. Beautiful.
This recipe is originally from a cute little blog called dailybitesblog.com, and is only slightly adapted by me 🙂
Best thing about these little chicken bites? I would claim that they are super healthy!! And what takes it to the next level of awesomeness? This conversation with the seven year old:
Cian: “Tabby, what’s for dinner?”
Tabby: “Home made chicken nuggets!”
Cian pops one in his mouth, and his eyes grow HUGE.
Cian: “TABBY!! You are SO GOOD at making chicken nuggets!”
Haha, sooo cute 🙂 I love it that kids love these…and they aren’t eating fried, chemical laden, Lord-only-knows-what-part-of-the-chicken-that-is nuggets. And they have a more refined taste so they are good for grown ups too! I’m not going to lie. I love chicken nuggets. I love lots of kids food. So these make me happy. Healthy whole family pleaser! And great for parties too! One of my dearest friends recently had her bridal shower. She gets chicken strips EVERY TIME she eats out. We were making all sorts of fancy food to serve…and I realized, we have to make her chicken strips in some form. So we made these! And they were a big hit among our gluten free guests especially!
So, here’s what you need:
- 1 1/2 C Shredded Unsweetened Coconut
- 1 Generous Tbsp Lime Zest
- 1 tsp + Ground Cumin (I did a tsp, then added a good extra sprinkle because it didn’t look like enough. You can do it to your personal taste taste)
- 1/2 tsp sea salt
- 1 Large Egg
- Juice of 1/2 Lime
- 1 lb Boneless Skinless Chicken Breast
And here’s how you do it:
- Preheat the oven to 375 degrees.
- Trim your chicken breasts and chop into bite sized pieces.
- Combine the coconut, lime zest, cumin, and sea salt in a shallow bowl.
- Break your egg into another shallow bowl, squeeze the juice of half a lime into it, and whisk.
- Set up your little work station! Put out your egg, then coconut mixture, then a foil-covered cookie sheet.
- Take each piece of chicken, coat it in the egg, toss it in the coconut mixture, then place on the cookie sheet. A little tip from Robert Irvine (I’m totes watching Restaurant Impossible while typing this)…use one hand to coat the chicken in the egg…toss the piece into the coconut bowl and use your other hand to coat it in the coconut. That way your wet hand and dry hand never mix!
- Bake for 25-30 minutes, or until just cooked through so they’re still nice and juicy!
- Serve immediately, with your favorite condiment if you choose! Grain mustard, honey mustard, ranch, your own creation. 🙂
Chop chicken breasts into bite sized pieces.
Grate your lime zest!
Mix dry ingredients together.
Squeeze the lime juice into the egg and whisk. Set up your work station.
Take each piece of chicken, coat in egg with one hand, coat with coconut with your other hand, then place on a cookie sheet.
Meanwhile, walk into the living room and have a rockstar dance party. This little girl has stolen my heart.
Don’t they look yummy?
Now serve and watch the smiles appear!!