Sheet Pan Coconut Curry Chicken Tenders

• 1 1/2 pounds chicken tenders
• 1/2 cup unsweetened shredded coconut
• 1/4 cup coconut flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (13.5 oz) coconut milk
• 1/4 cup curry sauce (store-bought or homemade)
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 2 cups baby spinach

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix coconut flour, garlic powder, paprika, salt, and pepper.
3. 3 Toss chicken tenders in the coconut flour mixture, then coat with shredded coconut.
4. 4 Arrange chicken on a sheet pan and drizzle with olive oil.
5. 5 Scatter bell pepper and onion around the chicken.
6. 6 Bake for 20 minutes.
7. 7 In a small saucepan, combine coconut milk and curry sauce. Warm over medium heat until heated through.
8. 8 Remove the sheet pan from the oven, pour the curry sauce over the chicken and veggies, and add spinach.
9. 9 Return to oven for 5 more minutes until chicken is cooked through and veggies are tender.
10. 10 Serve hot straight from the sheet pan.

Nutrition

Tips

• For extra crispiness, broil the chicken for 1-2 minutes at the end, watching closely to avoid burning.
• Add a handful of chopped cilantro or green onions for a fresh finish.
• If you prefer a saucier dish, reserve some curry sauce to drizzle over before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Serving Suggestions

• Serve with steamed jasmine rice or a side of warm naan bread.
• Pair with a cooling cucumber yogurt sauce if you're not dairy-free.

FAQ