Cut chicken up into 2-inch slices. Mix coconut milk and lemon juice in a large bowl, and marinate chicken in this mixture for 2 hours. Preheat oven to 375°F. Coat a rectangular glass baking dish with coconut oil. Combine ground nuts, coconut, turmeric, sea salt, and pepper in large bowl. Dip coated chicken strips in mixture and place in baking dish. Bake for 30-45 minutes, or until chicken is cooked thoroughly.
from the NSM Nutrition Team recipe box
anti-inflammatory, dairy-free, gluten-free, paleo-friendly
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