Coconut Almond Chicken (Paleo)

Ingredients

8 tenderlion chicken pieces
2 eggs
1 cup almond flour
1 cup unsweetened coconut flakes
1 teaspoon salt
1 teaspoon pepper
1 tablespoon coconut oil (optional)

Directions

Place chicken in 1 gallon ziplock bag, add both eggs, and mix until the chicken is coated in egg. Set aside.

In a small bowl, mix together the almond flour, coconut flakes, salt and pepper. Take each piece of chicken and cover with the almond coconut mixture until entirely coated.

Place on preheated George Foreman grill and cook until chicken is not longer pink in the middle. Use coconut oil on the grill if desired while cooking. The coconut should have a golden brown, toasty look.

Personal Note
This recipe was of my own creation, which is why its cut and dry on the directions. I used my George Foreman, but you could attempt to bake the chicken in the oven at 350 F for about 30-40 minutes. Cover with tinfoil if coconut browns too fast in the oven to prevent from burning.