CrossFit DuPage Paleo Blog

Almond Crusted Coconut Lime Chicken

4 boneless, skinless chicken breasts, trimmed and pounded thin. Put in large ziplock bag.

1/2 cup almond meal
1/2 cup unsweetened flaked coconut
Combine above ingredients in a shallow bowl and set aside. Add a little sea salt if you like.

Marinade:
Juice of 1 large or 2 small limes
4 Tbsp. Coconut milk
1/4 cup water
1 tsp. ground coriander (or use fresh cilantro about 2 tsp. chopped)
1 tsp. garlic powder
1 tsp. ginger
red pepper flakes or ground red pepper to preferred heat factor - I like a lot.



Combine above ingredients and mix well. Pour over chicken breasts and coat well. If marinade is too thick add a little water. Marinade for one hour, giving the bag a shake every now and then.

Preheat griddle (I used a Foreman Grill) or saute pan (may need to add a bit of coconut oil). Remove chicken from bag and dredge each piece on almond coconut mixture. Place on cooking surface - I did 4-5 min on the Foreman. If using saute pan about 3 min per side being careful not to overbrown the coating.

Best served immediately as the coating can get soggy.