| 13 | 25 | 406 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 454 gm | Chicken breast, boneless, skinless |
| 1 clove(s) | Garlic (minced, for sauce) |
| 1 tbsp minced | Ginger root (for sauce) |
| 2 cup slices | Plum (chopped, for sauce) |
| 1 tbsp | Honey (for sauce) |
| 1/2 tbsp | Soy sauce, low sodium (for sauce) |
| 1/2 cup | Water (for sauce) |
| 2 tbsp | Ginger-garlic paste (for sauce) |
| 1 1/2 tbsp | Rice wine vinegar (for sauce) |
| 2 medium | Egg |
| 1/2 cup | Coconut flour |
| 1 pinch | Salt and pepper |
| 1 cup | Coconut flakes, unsweetened |
1. Preheat oven to 400 F.
2. Place the coconut flour in one shallow bowl, the beaten eggs in another bowl, and the coconut and Ginger Garlic Seasoning in a third bowl.
3. Season the chicken breast cubes with a pinch each of salt and pepper, then dunk each cube first in the coconut flour, then the eggs, and then the coconut and Ginger-garlic paste.
4. Lay on a baking sheet lined with parchment paper or a Silpat and bake for 10-12 minutes, or until toasty brown and cooked to an internal temperature of 165 F.
Plum Sauce
Assembly
Chicken
is rich in lean protein and contributes to muscle growth and repair
| Fruit | 1.3 |
| Meat | 1.3 |
| Meat Alternative | 0.3 |
