Coconut Crusted Chicken with Mango Salsa and Honey Mustard Sauce

I've got you covered for a recipe idea for this week!  It looks like a lot of different components to this meal, but it's surprisingly very simple.  The most tedious part was dicing the mango.  Bring a little bit of tropical paradise to your kitchen with this delicious combination of coconut, mango, and citrus!!

Meal Macros: Protien: 46 grams/Carbs: 36 grams/ Fat: 30 grams

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Coconut Crusted Chicken with Mango Salsa and Honey Mustard Sauce 

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INGREDIENTS

For the chicken:

3 lbs chicken tenders

2.5 cups sweetened shredded coconut

1 cup coconut flour

3 eggs

3 Tablespoons unsweetened coconut milk

Sea salt and pepper, to taste

Mango salsa:

2 mangos (560 grams), diced

1 jalapeño, seeds removed, finely chopped

1/4 red onion (30 grams), diced

1/4 red bell pepper (50 grams), diced

1/4 green bell pepper (70 grams) diced

3 Tablespoons lime juice

Handful of chopped cilantro

Sea Salt, to taste

Honey Mustard

4 Tablespoons Raw Honey

3 Tablespoons yellow mustard

1 Tablespoon lemon juice

Diced avacodo for topping, optional

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INSTRUCTIONS:

Preheat oven to 400 degrees.  Line a large baking sheet with parchment paper. 

You will need 3 bowls. Coconut flour in the first bowl, mix the eggs and coconut milk in the second bowl, and shredded coconut in the third bowl.  

Season chicken with salt and pepper.  

Coat chicken in coconut flour first, then dip in egg mixture, and finally coat in shredded coconut.  

Place chicken on baking sheet and cook for 15 minutes, or until chicken is cooked through.

In a medium sized bowl, mix mango, jalapeño, red and green bell pepper, and onion.  Add lime juice.  Mix in cilantro.  Season with salt.  

In a small bowl, mix honey, mustard, and lemon juice. 

Top cooked chicken strips with mango salsa, honey mustard, and optional avocado. 

Enjoy!!