Crispy Baked Coconut Herb Chicken

The most flavorful chicken I ever ate, and the easiest. It tastes like fried chicken, except (surprise!) it’s free of gluten, grains, and GMO oils. Every-body loves this chicken, not just those on alternative diets. It’s as easy as Paleo shake & bake. Ha Ha! Look for organic chicken for the best flavor and healthiest birds. Use your favorite herbs, dry or fresh. I used fresh parsley, green onions, and dry oregano. This chicken tastes amazing with Instant No-Tomato Red Sauce!  Serves 2 or 4.


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a small mixing bowl, whisk together the egg, salt, and garlic. Add almond meal and herbs. Stir into a paste. Place shredded coconut on a plate.
  3. Dip each chicken piece into egg mixture to coat evenly. Then roll each piece in the shredded coconut to cover. Place on the baking sheet.
  4. Bake 35 – 40 minutes, or until liquid runs clear when poked with a knife. Turn over after about 25 minutes to bake evenly. Sprinkle with herbs and enjoy!

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