A delicious dish, low in calories, that will get you ready for summer.
Preheat the oven to 180 degrees.
Place chicken tenderloins on a baking tray lined with baking paper. Brush egg wash to coat each tenderloin, then sprinkle the almond meal evenly, then the coconut.
Bake in the oven for about 20 minutes or until golden on top and no longer pink inside.
In the meantime, place all ingredients for the slaw into a bowl and mix together well so all ingredients are well coated.
Serve chicken and slaw between two plates.
Recipe provided by Eat Fit Food
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