Do you ever create a full meal plan for the week, only to find that you’re just not in the mood to eat what you planned for that day? I was completely guilty of that last Monday. My chicken was defrosted and my veggies were all set to go under the knife, but I was craving my favorite curried cauliflower and potato recipe and couldn’t get those flavors off of my mind. Ultimately, my cravings won out (hey – at least they’re healthy, right?), and I needed a protein to balance out the meal.
Thus, my curry coconut crusted chicken bites recipe was born!
Those who have known me for a while know that I do not have a cooking background. Before college, I didn’t know how to boil water. For the first year after college, I didn’t know how to do much else. Thankfully, several rounds of Whole30 have forced me to learn the basics, and after trying out several recipes on the web, I’m finally starting to gain my own creativity in the kitchen.
These chicken bites are easy to make, are completely gluten-free/dairy-free/soy-free/sugar-free (perfect for Whole30), and have a kick-ass flavor profile. They paired amazingly with my aloo gobi, so much so that I repeated the recipe a few days later!
I live alone and generally only cook for one person, so this recipe is written with one serving in mind. If you eat larger portions or are serving multiple people, you’ll want to modify the recipe accordingly. 🙂
- One chicken breast, chopped into bite-sized pieces
- ½ cup unsweetened shredded coconut (check your labels!)
- 1 tbsp curry powder
- ½ tsp cumin
- ½ tsp chili powder
- Salt and garlic to taste
- 1 egg
1- Preheat oven to 400°F.
2- Mix egg in one bowl and dry ingredients in separate bowl.
3- Coat each chicken piece in egg, then in coconut mixture.
4- Bake for 10 minutes.
5- With a spoon, flip each chicken piece on the baking sheet, and bake for another 5 minutes.
6- Remove from oven, let cool and enjoy!
Let me know what you guys think! 🙂 Please share and subscribe to my blog for more recipes, Whole30 resources and other goodies. Enjoy!