Gluten Free Coconut Chicken
bonCook products used: Perforated Baking Sheet, Bonmat, Flexiflat, Stainless Mixing Bowl, Eco Chop
Ingredients
1 pound chicken tenders
1/3 cup Greek yogurt
1/3 cup honey mustard
1 1/3 cups Gluten-Free toasted rice cereal (Rice Krispies)
1 1/3 cups grated coconut, unsweetened
Instructions
Preheat the oven to 375 degrees F. Place Bonmat on a Perforated Baking Sheet or the Flexiflat on the Perforated Baking Sheet and set aside.
Combine the yogurt and mustard in the Stainless Mixing Bowl. Roll the chicken tenders in the mixture.
Place the cereal in the Eco Chop and pull until the texture is the texture of corn meal.
Place the cereal in a bowl and add the coconut and stir until combined.
Roll marinated chicken in the coconut mixture. Place chicken on the Bonmat or Flexiflat and bake for 20-25 minutes or until chicken is cooked through and coconut is light brown and toasty.
* This is an original recipe from Demarle At Home when I first started my business. I had forgotten about it until I was sifting through saved recipes (A very big stack). This recipe is easy and delicious. It reminds me of coconut shrimp.
The chicken bakes perfectly on the Bonmat but can be baked on the Flexiflat as well. I like to double the recipe and then freeze half of the chicken tenders after coating them in the yogurt and coconut mixture, then you can bake them right up.
* Bon Tip- Bake the Coconut Chicken on the Large Bonmat and roast your favorite veggie at the same time, and dinner is done!
Download the printable recipe here.
