Baked Coconut Chicken Tenders

When we think healthy, we tend to think we are going to need to cut out some of our favorite foods. The most common thing I hear is, if I eat healthy it will be boring and tasteless.

But that's not true! I believe it just means thinking about the ingredients you're using, avoiding things that create inflammation or cause intolerances to flair up, steering clear from sugar, and focusing on real food.

One of my favorite foods growing up were my mom's chicken cutlets - they were greasy, salty, and covered in italian bread crumbs... and so very delicious. I think what I loved most about them was how she sang when she cooked, that she would let me help her, and that we would eat thme right out of the pan steaming hot. The experience with her really is what I savored - and of course they were delicious. So whenever I'm craving my mom, or her chicken cutlets, I know I can whip up these great alternatives that are grainfree, free from additives, and are baked so they aren't covered in oil. They're also super easy to whip up and can bake in the oven along with roasted vegetables or any other sides!



  • 1 whole egg (free range, organic if possible)
  • 1/4c millet or almond flour
  • 2 tsp italian seasoning, dash of salt, and pepper
  • 2-4 tbsp shredded coconut
  • 1 lb chicken tenders (free range, organic if possible)


  • Preheat oven to 350 and line baking sheet with parchment paper
  • In a small bowl, whisk the egg
  • On a plate, combine millet, seasoning, salt, pepper, and 2 tbsp coconut
  • Remove fat from chicken and rinse
  • Dip chicken into the egg, then place on plate of coating and press down to coat the chicken; flip and get the other side
  • Place chicken on the baking pan, and continue process until all chicken tenders are ready to go
  • Bake for 10-12m minutes or until bottom is a bit browned, then flip and bake for another 10 or so, checking chicken to make sure it is white when cutting into the thickest piece
  • Remove from oven and serve!
  • Dip the chicken