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Keto Coconut Curry Crusted Chicken Fingers

Keto Gluten Free Paleo


1 lb boneless, skinless chicken breasts 2 Tbsp BBF Virgin Organic Coconut Oil 3/4 Cup shredded coconut 3 tsp curry powder


1. Preheat oven to 350 degrees °F, line baking sheet with foil. 2. Mix coconut and curry powder in a shallow dish; pour coconut oil into a bowl. Dip chicken strips into coconut oil, then into coconut-curry mixture, until well coated. 3. Place on baking sheet. Bake in preheated oven for 15 minutes, or until internal temperature reaches 170 degrees. Optional: sesame seeds

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