|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||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.
is rich in lean protein and contributes to muscle growth and repair