½ cup almond flour
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried rosemary
¼ teaspoon paprika
½ cup full-fat coconut milk
8 to 10 ounces boneless, skinless chicken tenders
2 cups shredded green cabbage
1 cup sprouts
½ medium white onion, sliced thin
½ cup chopped cilantro
¼ cup lime juice
3 tablespoons olive oil
Sea salt
Freshly ground black pepper
Preheat oven to 400 degrees.
In a medium bowl, combine almond flour, salt, pepper, garlic powder, onion powder, rosemary, and paprika. Set aside.
Pour coconut milk into a shallow bowl. Dip chicken tenders in coconut milk. Dredge each tender in the almond flour mixture.
Arrange chicken on a parchment-lined baking sheet. Bake for 7 minutes, flip the chicken, and continue cooking for another 7 to 8 minutes, or until chicken is golden on the outside and cooked through.
While chicken bakes, prepare the slaw. In a large bowl, combine cabbage, sprouts, onion, cilantro, lime juice, and oil. Season with salt and pepper.
Serve chicken with a large helping of slaw. It also tastes great with sides of ½ avocado, and a serving of pickled ginger.