Healthy Coconut Chicken Fingers with Spiced Carrot Fries Recipe
Looking to eat a little healthier but struggling to give up some of your favourite comfort foods? Check out this recipe shared with us by Registered Holistic Nutritionist Annaliisa Kapp.
Replacing some of the more inflammation causing foods - like bread crumbs and sugar filled ketchup - with nutrient rich foods, herbs and spices, these recipes are a fun and healthy twist on the traditional chicken fingers and fries.
By marrying flavours from a similar taste profile you'll create an easier flow in your cooking and allow the taste buds to marvel in joy.
Coconut & Spice Chicken Fingers
2 large chicken breasts (sliced into strips)
1/2 cup fine shredded unsulphured coconut flakes
1/2 tsp coriander
1/4 tsp cumin
1/2 tsp turmeric powder
1/8 tsp Black pepper
1/2 tsp Himalayan salt
1 Tbsp Toum (garlic paste - I used Habibi's brand in the recipe)
2 Tbsp coconut oil
How to make:
Mix together all spices, salt, and coconut flakes in a small bowl. Pour half the mixture onto a dinner plate.
Coat all the chicken with toum in a medium bowl.
Heat 1 Tbsp of coconut oil on a large pan and coat chicken with the coconut flake mixture on both sides.
Fry 5 minutes per side then put on a baking sheet.
Repeat with the remainder on the chicken.
Bake for an additional 20 minutes at 400F.
RECIPE NOTE: If you don't have toum, you can use a more traditional egg mixture to coat the chicken and add 1/2 tsp of garlic powder to your dry coating mixture.
Simple Hemp, Cilantro + Lime Pesto
2 cups fresh cilantro
4 tablespoons hemp seeds
1 tablespoon raw apple cider vinegar
2 drops of lime essential oil (or 1 Tbsp lime juice)
1 medium apple (roughly chopped)
1/4 tsp Himalayan salt
How to make:
Add all ingredients into a blender or food processor and pulse until almost smooth. Use a tamper to get things moving.
Spiced Carrot Fries
12 carrots (washed and cut into 1 cm thick strips)
1 tablespoon coconut oil
1/4 tsp cinnamon
1/8 tsp cumin
1/4 tsp coriander
1/2 tsp sea salt
How to make:
Preheat oven to 400F.
Melt coconut oil in the oven in a small dish. Mix together the spices and salt in a small bowl.
Place carrots on a baking sheet, lined with unbleached parchment paper. Pour the coconut oil over carrots and toss to coat with your hands.
Sprinkle with spice mixture, toss again, and bake for 50-60 minutes, turning once.
NUTRITION TIP: If you're using carrots with green tops, reserve some and add it to your pesto or salad for an extra dose of nutrients like vitamin A, C, Iron, and Calcium.
Makes 3-4 servings.