½ cup unsweetened shredded coconut [or ground almonds/almond meal]
½ cup ground flax seed
1 Tbsp tahini [sesame seed butter]
1 Tbsp olive oil
Juice of 1 small lemon
½ tsp paprika
½ tsp red pepper flakes
1 tsp sea salt
½ tsp black pepper
Broccolini
3 bunches of broccolini, washed + stems trimmed
1 Tbsp olive oil
sea salt + pepper to taste
Honey Mustard Dipping Sauce
¼ cup honey
½ cup dijon, spicy or stone ground mustard
Instructions
For chicken strips: Preheat oven to 350 degrees. Get 2 bowls or dishes you will use to coat and "bread" the chicken. In one dish add shredded coconut, ground flax, sea salt and pepper. In a separate dish combine tahini, olive oil, lemon juice, paprika and red pepper flakes. Mix well. If mixture is really thick you can add a little bit of water or additional olive oil to thin it out. Line a large baking sheet with parchment paper. Dip each chicken tender in the wet tahini mixture [coating both sides with thin layer] and then transfer to the coconut/flax mixture coating the entire chicken tender. Lay flat on baking sheet. Continue this process with all chicken tenders. Place in oven and bake for 15 minutes. Flip all chicken tenders over and bake for another 10 minutes. Turn oven to broil for 3-5 minutes until the "breading" becomes slightly brown and crispy. Remove from oven and let cool slightly before eating.
For broccolini: Wash and trim stems of broccolini. Drizzle 1 Tbsp olive oil, sea salt and pepper over broccolini. Using your hands, massage the oil into the broccolini to coat well. Spread out broccolini on a parchment paper or foil lined baking sheet. Bake in 350 degree oven for 15-20 minutes until tender. Add broccolini to the oven after the chicken has been cooking for about 10 minutes. This way, the chicken and broccolini should be done cooking around the same time.
For honey mustard dipping sauce: Combine honey + mustard. Mix well. This sauce recipe can easily be doubled if needed.
Recipe by Angela Freed at https://www.angelafreed.com/coconut-flax-crusted-chicken-strips/