Coconut Chicken Tenders + Healthy Honey Mustard



  • Boneless skinless chicken tenders
  • 2 eggs
  • 1 cup shredded coconut unsweetened
  • 1 cup gluten free flour
  • salt + pepper
  • 1/8 tsp paprika
  • 2 tbsp coconut oil
    Honey Mustard Sauce
  • 1/2 cup plain greek yogurt
  • 2 tbsp yellow mustard
  • 1 1/2 tbsp raw honey
  • 1 tbsp lemon juice


Preheat oven to 400 degrees. Line a baking sheet with foil. Heat coconut oil and spread evenly across baking sheet. Lightly season your tenders with salt and pepper. In one bowl beat two eggs lightly. In another pour the flour, salt, pepper and paprika. Grind the shredded coconut in a food processor or ninja until it resembles crumbs. Place in a separate bowl. Now dredge each tenderloin in flour, then the egg, then the coconut. Place on the baking sheet. Bake in oven for 25 minutes flipping one time in between. In the meantime, prepare your honey mustard. Combine all ingredients in a small bowl and whisk. Enjoy!