Active Time

　　10 minutes

　　Total Time

　　55 minutes (incluudes 30 minutes Chill time, and 15 minutes cook time)

　　Here's a recipe for the whole family, a healthy version of chicken nuggets. Throw in a good measure of childhood nostalgia and enjoy.

　　

Ingredients

Serves 2–3

　　2 skinless chicken breasts, cut into cubes

　　1 cup coconut milk

　　1/2 cup coconut flour

　　1/2 tsp ground cumin

　　1/2 tsp tumeric powder

　　1/2 tsp ground coriander

　　1/3 cup unsweetened desiccated or finely shredded coconut

　　A pinch of salt

　　1 tbsp coconut oil, melted

　　4 large lettuce leaves from an iceberg or cos lettuce, to serve

　　

Salsa:

1 avocado, peeled, stoned and cut into small cubes

　　1 mango, peeled, stoned and cut into small cubes

　　1 tbsp fresh cilantro, torn

　　1 red onion, peeled and finely diced

　　1 red chili, finely diced

　　2 tbsp coconut aminos

　　

Step 1

Put the chicken cubes in a bowl with the coconut milk and refrigerate for 30 minutes.

　　

Step 2

Meanwhile, make the mango salsa. Mix the avocado, mango, cilantro, onion and chili together in a bowl and pour over the coconut aminos. Refrigerate until needed.

　　

Step 3

Preheat the oven to 350°F.

　　

Step 4

Put the flour and spices in a bowl and put the desiccated coconut on a plate.

　　

Step 5

Take a chicken cube, roll it in the spiced flour, then roll it in the desiccated coconut until it is well coated, then put it on a baking tray. Repeat with the remaining chicken cubes.

　　

Step 6

Pour the melted coconut oil over the chicken and bake in the oven for 15 minutes, or until the chicken is cooked through, golden brown and crispy.

　　

Step 7

To serve, put a spoonful of the mango salsa into each lettuce leaf, add a few chicken nuggets, fold in the sides of the lettuce to enclose it and eat like a sandwich.

　　Buy the full book from HarperCollins or from Amazon.Recipe from Eat. Nourish. Glow, by Amelia Freer, Copyright © 2015, published by HarperWave.