Sesame Coconut Chicken Fingers with Minty Yogurt Dip

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  1 cup or 120g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  ½ cup or 43g

• Cornstarch

  4 tbsp or 31g

• Garlic powder

  Spices

  1 tsp or 3g

• Mustard seed

  Spices, ground

  1 tsp or 2g

• Paprika

  Spices

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Spearmint

  Fresh

  4 tbsp or 23g

• Nonfat greek yogurt

  Nonfat, plain

  1 cup or 240g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Lemon zest

  1 lemon or 4g

• Garlic

  Raw

  ½ clove or 2g

Directions

1. Preheat the oven to 400°F and place a rack in the middle. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk the eggs and set aside.
3. In another large bowl, combine almond flour, shredded coconut, cornstarch, garlic powder, mustard powder, paprika, cayenne pepper, sesame seeds, salt, and black pepper.
4. Dip chicken strips in the eggs, allowing excess to drip off, then coat them on all sides in the almond flour mixture. Place on the prepared baking sheet and repeat with the remaining chicken.
5. Drizzle with olive oil and bake until golden brown and cooked through to 165°F, about 15 to 20 minutes, flipping halfway through.
6. For the yogurt dip, combine yogurt, chopped mint, lemon zest, lemon juice, smashed garlic, and salt and pepper to taste in a bowl. Set aside.
7. Allow chicken strips to cool for a few minutes on the baking sheet before serving with the dipping sauce.