Coconut Chicken Strips with Honey Mustard

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honey mustard

I have been looking for different ways to use my coconut chips that I purchased from Tropical Traditions awhile back.  It's delicious in homemade granola, but I wanted to branch out and see if I could incorporate it into something with meat.  Here is a super satisfying Coconut Chicken Strips recipe that I know is good because hubby raved about them!


  • 1 1/2 cups coconut chips (or flaked or shredded coconut)
  • 1 1/2 lbs of boneless, skinless chicken breast halves, cut into strips
  • 2 TBSP grapeseed, olive, or coconut oil
  • 1 TBSP flour
  • 1/4 tsp nutmeg
  • 1/2 cup prepared mustard
  • 2 TBSP honey


  1. Turn oven to "broil."
  2. Spread coconut evenly on a baking sheet.
  3. Toast coconut until slightly browned and remove from oven.
  4. Preheat oven to 475°
  5. Place cut chicken strips into a bowl with the oil and toss to coat.
  6. Mix flour, nutmeg, and toasted coconut in a bowl or bag (if you want to shake to coat).
  7. Spray cookie sheet with oil.
  8. Coat chicken with dry mix either by dredging it or shaking it in a bag.
  9. Place chicken on cookie sheet, evenly spread out.
  10. Bake for 10-15 minutes or until cooked through.
  11. While chicken is cooking, mix mustard and honey together for a dipping sauce.

(We like our chicken strips slightly browned, so I spray some oil and water mixture on top of the strips to encourage browning, and also stick them under the broiler for a short time.)

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Gena is the mom of three boys, ages 5, 3, and brand new! She is the wife of a great man, a Christian, blogger, and former kindergarten teacher turned stay-at-home mom. They live in the Dallas/ Ft. Worth, Texas area.

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