It’s Friday, and we ceased having pizza night a little over a year ago, much to my chagrin. I have tried a few different paleo pizzas over the past months, but in all sincerity, none have measured up to my kids’ expectations, or mine for that matter. At least in regards to preparation. They take WAY too long to assemble! Maybe some day I’ll master pizza-making again, but for now I have to come up with something else.
Thankfully there are options! When I don’t feel like cooking dinner, what do I make? Chicken “something” of course!
One of my go-to recipes for an easy meal is my Crispy Chicken Strips. The kids and adults all love them, and I have adapted this recipe from a few different sources over time to make it my own. That is what you do when so many different people in the house have unique dietary needs.
Crispy Chicken Strips
1 pound skinless, boneless chicken breasts
1 cup coconut milk
3/4 cup plantain chips, crushed
1 tsp garlic powder
3/4 tsp salt
Step 1
Preheat oven to 475 degrees. Line a baking sheet with parchment paper.
Step 2
Cut chicken into 1/2 inch strips. Combine chicken and coconut milk in a shallow dish. Cover and chill 1 hour (this step can be skipped if needed).
Step 3
Combine plantain chips and remaining ingredients in a shallow dish.
Using a fork, coat each piece of chicken in plantain mixture and place on baking sheet.
Step 4
Bake in oven for 6 minutes, or until done.
This recipe doesn’t get much simpler, which is why I LOVE it. To make this super easy to make, I use my food processor to crush my plantain chips. The key here is to not over-crush them, or they will turn into a powder. I often serve this with steamed broccoli and a side of sweet potato fries. It’s super easy and has become a comfort food in our house, just like pizza used to be.
What is your Chicken “Something”?