Does your outdoor thermometer have icicles hanging on it? Or are you just ready for a little taste of the tropics in January? Either way, we have a recipe with that island feel for the whole family. Try our coconut-coated, Kid-Friendly Chicken Fingers Dinner served with Mashed Potatoes and Roasted Vegetables. The kids will also love the finger lickin’, Garlic Honey Mustard Dipping Sauce. And it’s gluten free! But you can use regular breadcrumbs, if you prefer.
1. Why is it important to help each other as a family?
2. When was the last time you helped someone without being asked?
3. Who is the most helpful person you know?
- For the Chicken Fingers
- 2 large skinless, boneless chicken breasts (1-1/4 pound)
- 1 cup finely ground coconut flour
- ¼ cup tapioca flour
- 1 tsp garlic powder
- 1 tsp dried mustard
- ½ tsp sweet paprika
- ½ tsp Himalayan salt
- ½ tsp ground black pepper
- ¼ tsp cayenne pepper
- 2 whole eggs, beaten
- ¼ cup of coconut oil
- For the Dipping Sauce
- 1/3 cup mayo
- 2 cloves garlic, minced
- 2 tbsp Dijon mustard
- 2 tbsp honey
- Cut each chicken breast into 6 relatively even strips.
- In a shallow bowl, add coconut flour, tapioca starch, garlic powder, dried mustard, paprika, salt, black pepper and cayenne and stir until evenly combined.
- Beat the eggs in a separate shallow bowl.
- Dip each chicken strip in eggs then roll in coconut flour mixture until nice and evenly coated on all sides;
- Heat coconut oil over medium-high heat in a nonstick pan and add ½ of the chicken to the pan once the oil is hot. Cook chicken approx. two minutes on either side. Chicken strips should be golden brown and cooked through. Add more oil if necessary and repeat with the remaining strips.
- Prepare the dipping sauce by combining mayonnaise, garlic, honey and mustard in a small bowl.
- When the strips are fully cooked, allow them to cool for a few minutes on the baking sheet and then serve with the dipping sauce.
- This is a gluten free recipe. If you would prefer to use regular breadcrumbs to coat your chicken fingers, you can!
- 5 medium baking potatoes, peeled and coarsely chopped
- 2 teaspoon salt
- 4 tablespoons butter, at room temperature
- 1/4 cup sour cream, at room temperature
- 1 tablespoon coconut milk or whole milk, plus extra, at room temperature or warmed
- In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.
- Add the butter and sour cream. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.
- 2 medium zucchini, chopped into half moons
- 2 medium squash, chopped into half moons
- ½ bundle of asparagus, chopped into 1in pieces.
- ½ red onion, roughly chopped into large pieces
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, toss all vegetables together with olive oil, sea salt and fresh ground pepper
- Place vegetables on a baking sheet lined with parchment paper.
- Roast vegetables for 25 minutes, removing vegetables from the oven at around 15 minutes to stir around.