Coconut Chicken Tenders

This is one of my go to recipes when I want to make something that can last or transition into multiple meals. These tenders go great on salads, as a stand alone, with rice, or as a part of a quick and easy lunch like the photo below! They only take a few ingredients and a few minutes and you're done! I made mine with a mini caprese salad, some cucumbers & ranch, and some avocado slices with "Everything but the Bagel" Seasoning from Trader Joe's.

INGREDIENTS:

• 2 tbsp Coconut Oil

• 1/2 cup Unsweetened Shredded Coconut

• 1 Eggs

• 1 Pack of Chicken Tenderloins (about 6)

• 1/2 tsp Garlic Powder

• Salt & Pepper to taste

RECIPE:

1. Preheat oven to 350 degrees F.

2. Heat coconut oil over medium high heat in cast iron or skillet of your choosing.

3. Season chicken tenders with salt, pepper & garlic powder.

4. Scramble the egg in a bowl large enough to dip the tenders in.

5. In a separate bowl pour the shredded coconut.

6. Dip tenders into the egg bath and then dip into shredded coconut until covered fully in the coconut.

7. Put tenders into hot oil and cook for about 3-4 min on both sides until golden brown. If tenders are on the thicker side they may need more time to cook. Transfer onto a wire rack over a cookie sheet and finish in oven for about 5-8 minutes (or until fully cooked).