Wednesday, November 13, 2013

Coconut Chicken

Way back in August when Bobby and I were doing Whole 30 I made coconut chicken and then added it to salad. Yes it is as easy as you think it is!This particular salad was especially tasty with the lovely ripe strawberries and blueberries! I think I added a little bit of red wine vinegar to finish this off.

1 Tablespoon coconut oil
1/2 cup Bob's Red Mill Flaked Coconut Unsweetened
2 boneless, skinless chicken breasts
fresh berries
prepackaged salad mix


Cut chicken into bite size pieces
Place coconut in a small bowl and coat the chicken with it
Melt the coconut in a small pan over medium high heat
Cook chicken until no longer pink
Place coconut chicken on top of lettuce and garnish with berries

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