Coconut Chicken Tenders
This crunchy, lightly pan-fried entrée satisfies your cravings for fried chicken, with a lot less fat. Shredded coconut and bread crumbs make them crispy, but you can slim it down even more by using unsweetened coconut (rather than sweetened) and baking the tenders at 400˚ for 15 minutes, or until done. Serve with roasted acorn squash and/or quinoa.
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