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Weight LossRoot Chip Chicken Strips
January 24, 2011 by
Leanne Vogel
August 22, 2017
A healthful twist on breaded and baked chicken strips. Chicken coated with coconut milk and topped with root vegetable chips.
Eating Style:
Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free
Prep Time:
Serves:
4
Ingredients
- 2 boneless, skinless chicken breasts, cut into 1/2 inch long slice
- 1/2 cup full-fat coconut milk
- 1.5 cups sweet potato chips
- 1/2 teaspoon rosemary
- 1/2 teaspoon Italian seasoning
Instructions
- Preheat oven to 350F
- Line a baking sheet with parchment paper
- Pour coconut milk into medium sized bowl, set aside
- Place chips, rosemary, and Italian seasoning in food processor and mix until crumbly
- Move chip mixture into a second medium sized bowl
- Coat chicken strips in coconut milk, then in chip mixture, place on baking sheet
- Once complete, place chicken in the oven and bake for 35-40 minutes
Nutrition Information Per Serving
Calories:
355
Calories from Fat:
203.4
Total Fat:
22.6 g
Saturated Fat:
8.8 g
Cholesterol:
67 mg
Sodium:
78 mg
Carbs:
15.1 g
Dietary Fiber:
3.4 g
Net Carbs:
11.7 g
Sugars:
3.7 g
Protein:
23.3 g
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.
