Gluten-Free Coconut Chicken with Mustard-Lime Sauce

I’m super obsessed with coconut and always jealous when I’m at a restaurant where there’s coconut shrimp and not coconut chicken.  I’m working on seafood as a concept, but generally struggle with it.


So that’s coconut chicken, sweet mustard-lime sauce, fried yucca, and some raw spinach (pre-balsamic coating).  I’m really loving yucca right now – I always, however, love coconut and lime.

Coconut Chicken
Package of Chicken Tenders (or breasts, cut up)
2 cups shredded, unsweetened coconut
1 cup cornflake breadcrumbs
1 egg lightly beaten
lime juice
salt and pepper
olive oil

Combine 1 cup coconut, a half cup of breadcrumbs and a few pinches of salt & pepper on a large plate – the crumbs will sort of coat the coconut as you mix and that’s ok. Put lightly beaten egg into a shallow bowl or onto a plate. Squeeze a little lime juice on both sides of the chicken, dip into the egg and then dredge in the coco/crumb mixture. Repeat this until all pieces are covered. When you run out of coating, mix the remaining coconut and breadcrumbs into a second batch – I like doing it in two stages because I think the mix is more even and it provides better coverage.

Pre-heat the oven to 350 degrees and put a cookie sheet with some olive oil in it. Heat some olive oil in a skillet and brown the chicken on both sides. As the chicken is browned (becomes white) put it into the oven for about 15-20 minutes to cook through. The smaller the chicken pieces and the longer they were in the pan, the less time it will take – so check them periodically.

Sweet Mustard-Lime Sauce
Yellow Mustard
Dijon Mustard
Lime Juice
sugar, honey, or stevia

Mix one part yellow mustard with one part dijon mustard – squeeze in enough lime juice to thin the texture down quite a bit – add a little sprinkling of sweetener. You could probably add a little mayo in there to make it creamier, if you’d like – but then I’d half or leave out the sweetener.

Also, for a good yucca prep method – peel it, boil it for about 20 minutes, cut it into pieces and then fry it in a little olive oil and a LOT of garlic. I need to work on my yucca as a whole, maybe a nice sauce or something…and I know you can mash it like potatoes…I’ll add that to my to-do list.

Myrtle Beach!

This Spring I moved SOUTH!  More SOUTH than I have ever lived.  Winter in New England this year was absolutely brutal and I knew that I’d have a VERY busy summer, so I took a few days out on Myrtle Beach and it was just what the doctor ordered.  I can’t wait to go back!


I let Rocket drive part of the way – he’s almost 4, so in human years he should have his license by now.


First stop was Huntington Beach State Park to set up camp.  I prefer my tent to be invisible…just kidding…it’s a hammock.  I love not sleeping on the ground and my Warbonnet Blackbird is my favorite ticket to fly!


The dogs aren’t the hugest fan of the hammock – Piglet is a little more used to it because she’s been around longer, my little baby is going to be 9 this year!  But once they settle, it’s actually a very comfy sleep.  I have a Big Agnes bag like this one and I love it.  I also use a generic REI sleeping pad for insulation, but I’m still working on that part…I could use another layer of something.  Last year out on the Appalachian Trail (I hiked through a bunch of the New Hampshire section of the trail) I was a little chilly.

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I needed the sun and the ocean….the up-close-and-personal alligator encounters I could definitely have done without though. 😉