Kitchen Tools: 

  • Baking sheet
  • Aluminum foil
  • Large bowl
  • Two small bowls
  • Small pot

Recipe by: Louisa Clements, www.livinglou.com
Serves: serves 2
Prep Time: Quick & Easy

Ingredients

½ lb. potatoes, sweet

1 tbsp. biodynamic extra virgin olive oil

1 tbsp. italian spice mix (italian seasoning thyme, onion powder, paprika)

To taste salt & pepper

¼ cup flour, hard all purpose unbleached

1 eggs, hope (small)

2 tbsp. natural liquid honey, 500g

8-10 oz. chicken, boneless breast (hidden root)

½ cup unsweetened shredded coconut

2 cups broccoli

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Roast the Sweet Potato Fries
• Preheat the oven to 375°F and line a baking sheet with aluminum foil.
• Rinse, scrub and slice the sweet potato into ¼-inch thick matchsticks.
• Add them to a large bowl and drizzle with 1 tbsp. olive oil. Sprinkle with half of the Italian Spice Mix and season with salt and pepper to taste. Toss to coat.
• Pour onto one side of the baking sheet and roast in the oven for 20 minutes.

Prepare the Chicken Strips
• In a small bowl, combine the flour and half of the Italian Spice Mix. Season with salt and pepper to taste and stir.
• In another small bowl, whisk the egg with the honey.
• On a clean surface, cut the chicken breast into strips.
• Dip each strip in the flour mixture first, then the egg mixture, followed by the shredded coconut.
• When the sweet potatoes have roasted for 20 minutes, remove from oven and add the chicken strips to the other side of the sheet.
• Return to the oven and bake until the sweet potato fries are tender-crisp, and the chicken is cooked through, about 20 minutes. The chicken is done when it has an internal temperature of 165°F and shows no signs of pink.

Steam the Broccoli
• Add ¼ cup water to a small pot and bring to boil.
• Rinse and chop the broccoli into florets and add it to the small pot.
• Once the water is boiling, reduce the heat to simmer and cook, covered, until the broccoli is fork-tender, about 8-10 minutes.

Bring It All Together
• Evenly divide the coconut chicken strips between two plates and serve with sweet potato fries and broccoli on the side!