Ingredients:
2 Each - Boneless Skinless Chicken Breasts (about 1 lb)
2 TBSP - Soy Sauce
2 TBSP - Dijon Mustard
2 TBSP - Sunflower Seed Butter
2 Tsp - Ground Ginger
2 TBSP - Shredded Coconut, unsweetened
Preparation:
Preheat oven to 400º.
Cut each chicken breast into 2 thin cutlets to make 4 pieces total.
In a bowl, mix together soy sauce, mustard, sunflower seed butter, and ginger.
Add chicken and evenly coat all pieces.
Place on a parchment lined baking sheet and top with the shredded coconut.
Bake for about 20-25 minutes until chicken is fully cooked.
Serve and enjoy!
Tips:
You may substitute the sunflower seed butter for any other kind of nut butter. Be sure to use all natural and stay away from ones with added sugars and oils.
For a healthier and gluten free alternative to soy sauce, use coconut aminos.
Get creative! Cut the chicken into cubes, thread on a skewer and either cook in the oven as stated or grill flipping halfway through for even cooking. Serve over a bed of sautéed rainbow slaw (pictured above) or with jasmine rice.
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