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Chicken Fingers & Avocado Dip with Greens & Grape Tomatoes.

  • 2
    avocados
  • 1 lb
    chicken breasts, boneless skinless
  • 2
    eggs
  • 2 cloves
    garlic
  • 2 pints
    grape tomatoes
  • 2
    limes
  • ½ cup
    shredded unsweetened coconut
  • 1 (5 oz) pkg
    spring mix (mixed greens)
  •  
    almond meal/flour
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    paprika
  •  
    salt
  • 1
    Preheat the oven to 425°F and position rack in the centre. Line a baking sheet with parchment paper.
  • 2
    Whisk the eggs in a small bowl.
    2 eggs
    
  • 3
    In a medium bowl, mix together the almond meal, shredded coconut, garlic powder, paprika, salt, and pepper.
    1 cup almond meal/flour
    ½ cup shredded unsweetened coconut
    1 tsp garlic powder
    1 tsp paprika
    ½ tsp salt
    ½ tsp black pepper
  • 4
    Cut the chicken into strips.
    1 lb chicken breasts, boneless skinless
    
  • 5
    Dip the chicken strips into the egg, then transfer to the dry mixture and turn to coat. Shake off excess and place on the baking sheet. Drizzle with olive oil.
    1 tbsp extra virgin olive oil
    
  • 6
    Place in the oven and bake until the crust is golden brown and the chicken is cooked through, 15-20 minutes.
  • 7
    Halve and pit the avocados; cut the flesh into cubes while still in the skin and scoop out with a spoon into a small bowl.
    2 avocados
    
  • 8
    Peel and mince the garlic. Add the garlic, lime juice, salt, and pepper to the avocado. Mash with a fork until very smooth.
    2 cloves garlic
    juice of 2 limes
    ½ tsp salt
    ½ tsp black pepper
  • 9
    Wash the mixed greens and tomatoes.
    1 (5 oz) pkg spring mix (mixed greens)
    2 pints grape tomatoes
  • 10
    To serve, place chicken strips on a plate and arrange greens and tomatoes on the side. Drizzle the greens with a little olive oil. Serve with avocado dip and enjoy!
    1 tbsp extra virgin olive oil