• Chicken Tender Strips With Sweet Potato Fries

    chicken tenders


    500 grams of skinless / boneless chicken thighs

    Small amount of olive oil

    (Wet mixture)

    • 1/4 cup sweet chilli sauce
    • 5 tablespoons coconut butter
    • 1 tablespoon arrowroot powder (or an alternative starch)
    • 5 tablespoons of milk

    (Dry mixture)

    • 1/4 cup arrowroot powder (or an alternative starch)
    • 1/2 cup almond meal
    • 1 teaspoon of black pepper
    • 1/2 teaspoon of salt


    1. Pre heat oven to 200 degrees Celsius
    2. Combine all wet ingredients in a saucepan and place over a medium heat. Stir continually until the mixture thickens
    3. In another bowl combine the dry ingredients
    4. Place chicken strips into the wet mixture and then coat heavily in the dry mixture and place on a greased baking tray. Drizzle chicken pieces with olive oil
    5. Place in oven for 35 – 40 minutes until the chicken is golden brown and cooked through

    Serve with a side dish of sweet potato fries for a healthy alternative to a takeaway option

    For sweet potato fries, simply slice the potato into finger thickness shapes or wedges and place them on a foil lined baking tray and drizzle with a little melted coconut butter or olive oil and sprinkle with the seasoning of your choice. If you cook them along side the chicken they should be ready around the same time or slightly sooner.