Baked Coconut Chicken
2 bone-in chicken breasts with skin
1/2 cup coconut flour
4 ounces coconut milk
1 tsp sea salt
1 tsp white pepper
1 T. canola oil (for oiling casserole dish)
Thaw chicken breasts. Dip each breast in coconut milk, then dust with coconut flour, sprinkle with salt and pepper and place in oiled casserole dish. Bake at 350 for one hour, or until the juices run clear. Serve with stir-fried vegetables and salad.
Serves two
Nutrition information per serving:
Oxalates: 1.5 mg
Calories: 522
Fat: 25g (11.5 saturated)
Protein: 68.5 g
Carbohydrates: 11.5g
Fiber: 9.5g
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