Crispy Baked Coconut Herb Chicken

Rich and flavorful, this is the easiest chicken I ever made. It tastes like baked, breaded chicken, except (surprise!) it’s free of gluten, grains, and GMO oils. Everybody will love this recipe, not just those on alternative diets. It’s just about as easy as 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. BTW this chicken tastes very yummy drizzled with my Instant No-Tomato Red Sauce! 


  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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