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Baked Coconut Chicken Tenders with Mango Mustard Sauce

Richa
  • 30 minutes
  • Serves 6

INGREDIENTS

3

poundeds Chicken Breasts (, to 1/2 inchs thickness and cut into strips)

1 1/2 cups

coconut milk

1 tsp

lemon zest

1 tsp

Chili (Flakes)

1 tsp

salt

3

Eggs (large)

1 1/2 cups

rice flour

3 cups

coconut (unsweetened Shredded)

1 tsp

Sriracha

1/2 tsp

Chili (Flakes)

salt