- 2 boneless chicken breasts
- 1/2 cup unsweetened shredded coconut
- 1/4 cup ground flax seed
- 1 organic egg beaten
- 2 tbsp Organic Coconut oil
- 4 cups mixed greens in vinaigrette
Cut chicken breasts into strips.
Mix coconut and flax seed.
Dip chicken in egg and then roll them in the flax-coconut mixture.
Sauté the chicken breasts in coconut oil until crispy. Wait until it’s cool and serve over greens.