Bake the chicken in your pre-heated oven for 15-17 minutes, or until the chicken is cooked through. Dip the chicken pieces in the cashew mixture, rolling them around to coat them on all sides and pressing to adhere the mixture.Place the chicken pieces into a bowl or zip-lock bag and pour the buttermilk on top, tossing to coat the chicken. Cut the chicken breasts into small pieces, about 1 1/2 inches in size.Line a baking sheet with parchment paper and spray it with non-stick cooking spray. Pour the mixture into a large shallow bowl or plate. Add the bread crumbs, coconut, salt and pepper and pulse 2-3 times to combine.

Meanwhile, in the bowl of your food processor with the blade attachment, pulse the cashews until they are broken down into small pieces.This will make them firmer and easier to cut. Place the chicken breasts in your freezer for 30-40 minutes.1 cup cashews (I used roasted and unsalted).1.5 lbs bone-less, skin-less chicken breasts.So they aren’t even all that terrible for your waistline!

And the dip is made with Greek yogurt, for a lower calorie/higher protein option than a lot of other dips out there. The chicken pieces are coated in a mixture of cashews and coconut before being baked in the oven. They are fast, bite sized, dip-able and a surefire crowd pleaser. These little chicken poppers are the perfect thing to try out at your next football party. Especially when the time came for the bathing suit competition. Side note: I watched the Miss America Pageant last night while shoving Oreos in my face. That is not conducive to maximum football-watching enjoyment. Because no one want to be stuck in the kitchen when they are trying to watch the game. I also think game day food should be easy to prepare. It’s all about the dips and chips, buffalo wings, pizza, chili and of course, the beer. How do you put up with me?Ĭomfort food comes to mind when I think of football parties. Season with salt and pepper.Can you guess the thing that I love the most about football season? It’s the food! I bet no one here is surprised by that answer. Once oil is hot, add in cauliflower rice and cook for 5 minutes, stirring occasionally.

When veggies are cooking, make your cauliflower rice: Add ½ tablespoon coconut oil to a separate large skillet and place over medium heat.

Reduce heat to low, add in chicken and your sauce, gently stirring to coat veggies and cook for another few minutes while you make the cauliflower rice.

Stir fry for 5-8 minutes or until onions cook down and broccoli becomes a little tender. Add minced garlic and cook for 30 seconds or until fragrant, then add in the white part of green onions (reserve green part for topping), chopped red onion, shredded carrot, red bell pepper and broccoli florets.

Add in the other ½ tablespoon of coconut oil to the skillet and reduce heat to medium.

Once chicken is cooked, transfer to a bowl. Cook chicken for 5-6 minutes or until fully cooked and no longer pink. Once oil is hot, add chicken and generously sprinkle it with salt and pepper.

Add coconut oil to a large wok or pot and place over medium high heat.

Next prepare your stir fry sauce: In a medium bowl, whisk together the cashew butter, coconut aminos, ginger, garlic, and warm water.

Set aside in a large bowl until ready to cook.

Transfer to a large, clean dish towel and squeeze all the moisture out of the cauliflower.

Add in remaining florets and process again until cauliflower becomes rice-like. Simply add half of the cauliflower florets to the bowl of the food processor with a blade attachment. Use a food processor to process the cauliflower into rice.

Remove all greens from cauliflower and break into florets.

1 pound boneless skinless chicken breast, cut into bite sized pieces 2 garlic cloves minced 1 bunch green onions thinly sliced.

3 tablespoons cashew butter (or sub peanut butter, almond butter or tahini) 3 tablespoons low sodium soy sauce 1 tablespoon freshly grated ginger 3 garlic cloves minced 3 tablespoons warm water, to thin the sauce.

This recipe is great for anyone with dietary restrictions, preferences or it serves as your healthiest pregnancy meal yet. This protein-packed, paleo cashew chicken stir fry recipe has bright colors, delicious flavors, and is perfect for meal-prep.

Cashew coconut chicken