Paleo Crispy Coconut Chicken Bites with Cauliflower Rice + Kale Chips
crispy coconut chicken w/ cauli rice + kale chips | kulaskitchen.com
I'm writing this from my sick bed today...hah. Luckily I made and shot this recipe last week for you guys, so I am allowed to lie in bed to share this delectable recipe with you :)
crispy coconut chicken w/ cauli rice + kale chips | kulaskitchen.com
I've been really craving something crispy + coconut-y in the past few weeks and knew I had to make a giant bowl full of goods that complement each other perfectly. Enter: this dish!
crispy coconut chicken w/ cauli rice + kale chips | kulaskitchen.com
crispy coconut chicken w/ cauli rice + kale chips | kulaskitchen.com
This meal checks all the boxes for me: a hit of protein, made super crispy + delicious, plus cauliflower "rice" that keeps it grain-free (I've been more or less trying out this way of eating and feeling pretty great!) while feeling carb-y, plus a heap of garlicky greens and of course, slices of avo for creaminess + good fats.
crispy coconut chicken w/ cauli rice + kale chips | kulaskitchen.com
These lil bites would also be delicious served with your favourite dip - I imagine some kinda of sweet + spicy Asian sauce would be incredible here! Or even a simple hummus or guac :) Hope you try these out and do something fun n creative with them! Bowls = life, so I think this route is pretty perfect ;)
Paleo Crispy Coconut Chicken Bites with Cauliflower Rice + Kale Chips
Ingredients
For the chicken:
2 organic chicken breasts, cut into bite-sized chunks
½ cup arrowroot or corn starch
½ tsp sea salt
½ tsp garlic powder
Fresh pepper
1 egg
2 tbsp unsweetened nut milk
1 ½ cups shredded coconut
Avocado oil for drizzling
For the cauliflower rice:
1 large head cauliflower, riced in food processor
Salt + pepper + garlic to taste
1 tbsp coconut oil, for cooking
For the crispy kale + accompaniments:
1 head organic kale, chopped
1 tbsp avocado or melted coconut oil
Salt + pepper + garlic to taste
1 large ripe avocado, sliced
Toasted coconut flakes, for topping (optional)
Method
Preheat your oven to 400 degrees and line 2 large baking sheets with parchment.
In a bowl, whisk together your arrowroot starch, garlic powder, salt and pepper. In a separate bowl, whisk your egg and nut milk together. Place the shredded coconut on a shallow plate with a big pinch of salt.
Take your chicken chunks and dip each one first in the arrowroot mixture, then in the egg mixture and then in the coconut, pressing so it sticks. Repeat with remaining pieces and place them on your baking sheet with even space between them. Drizzle everything with avocado oil.
In a bowl, coat your kale evenly in oil with a pinch each of salt, pepper and garlic powder. Place kale leaves on your second baking sheet.
Place both baking sheets in the oven. Bake the kale for 10-15 minutes or until crispy, and bake the chicken pieces for 15-20 mins or until they are starting to become golden brown and are cooked through (check by slicing one in half).
Meanwhile, make your cauliflower rice by sautéing it in a pan with 1 tbsp of coconut oil over medium heat. Add salt, pepper and garlic to taste. It only needs to cook for 3-4 minutes or so.
When ready to assemble, divide the cauliflower rice between two bowls. Top with half of the crispy coconut chicken and a big handful of crispy kale, plus a few slices of avocado. Sprinkle with coconut flakes if using.
Serves 2
