Coconut Chicken Nuggets with Sweet & Sour Plum Cherry Sauce
Servings Prep Time
4servings 10minutes
Cook Time
12minutes
Servings Prep Time
4servings 10minutes
Cook Time
12minutes
Ingredients
Chicken Nuggets
Plum Cherry Sauce
Instructions
  1. Preheat oven to 400°F.
  2. Place the coconut flour in one shallow bowl, the beaten eggs in another bowl, and the coconut, Chinese five-spice, turmeric, salt, pepper and sesame seeds in a third bowl. 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 mixture.
  3. Lay on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until toasty brown and cooked to an internal temperature of 165°F.
  4. Meanwhile, add all of the ingredients for the plum cherry sauce to a medium saucepan with a lid and bring to a boil. Reduce the heat to medium-low, and simmer for 10 minutes until the plums and cherries are very soft and falling apart. Mash to break up the chunks, and cook for an additional 2 minutes with the lid off to thicken slightly.
  5. Serve the chicken nuggets with the plum cherry sauce and enjoy warm.
Recipe Notes

Nutrients per serving: 524 calories, 42 g protein, 23 g fat (10 g saturated fat), 37 g carbohydrates (13 g fibre), 73 mg cholesterol, 818 mg sodium

Best Health tip: While the optimal amount of protein is up for debate, and will depend on your age, activity level, body composition and more, aim for about 25-30 grams (about the amount in 4 ounces of chicken) per sitting.