Coconut Chicken Strips – CE
Sweet dipping sauce and sugar snap peas
  • Clean Eating
  • kid favorite, poultry, skinny
Coconut Chicken Strips – CE
Sweet dipping sauce and sugar snap peas
  • Clean Eating
  • kid favorite, poultry, skinny
Servings:

Ingredients

Prep
  • 1 1/2 C flaked coconut
  • 1 C panko bread crumbs
  • 2 egg beaten
  • 2 lbs chicken tenders
  • 1/2 C honey
  • 1/2 C orange marmalade
On Cooking Day
  • 16 ounce sugar snap peas

Instructions

To Assemble
  1. Beat egg in shallow bowl. Add coconut and Panko to a paper plate.
  2. Use tongs to dip each chicken strip in egg then coconut mixture.
  3. Store in large container with lid. Use wax paper between layers. Sprinkle extra Panko crumbs between layers for chicken to lay on.
  4. Mix last 2 ingredients and store in a small container with lid. (this is the dipping sauce)
To Cook
  1. Bake chicken strips on baking sheet coated with non stick spray in a 400 degree oven for 25 minutes or until chicken is no longer pink.
  2. Cook snap peas according to package directions.

Ingredients

Prep
  • 1 1/2 C flaked coconut
  • 1 C panko bread crumbs
  • 2 egg beaten
  • 2 lbs chicken tenders
  • 1/2 C honey
  • 1/2 C orange marmalade
On Cooking Day
  • 16 ounce sugar snap peas

Instructions

To Assemble
  1. Beat egg in shallow bowl. Add coconut and Panko to a paper plate.
  2. Use tongs to dip each chicken strip in egg then coconut mixture.
  3. Store in large container with lid. Use wax paper between layers. Sprinkle extra Panko crumbs between layers for chicken to lay on.
  4. Mix last 2 ingredients and store in a small container with lid. (this is the dipping sauce)
To Cook
  1. Bake chicken strips on baking sheet coated with non stick spray in a 400 degree oven for 25 minutes or until chicken is no longer pink.
  2. Cook snap peas according to package directions.
©5dinners1hour llc 2026