Dinner Tonight: Coconut Panko Chicken Tenders & Watermelon Salad



COCONUT PANKO CHICKEN TENDERS

YOU’LL NEED:
1 package boneless, skinless chicken tenders
2 eggs
1/4C coconut milk
1/2C flour
1C panko bread crumbs
salt, pinch
1C shredded coconut
1/2C vegetable oil
Wegmans sweet chili sauce (so amazing!)

MAKE IT:

1. Set up 3 bowls for breading:
First = flour & salt
Second = eggs & coconut milk
Third = panko & coconut

2. Heat up the vegetable oil. Dredge the chicken first in the flour, than the eggs, than the panko-coconut.

3. Placing about 6 strips in the pan at a time, cook the chicken for about 4 mins on each side. If your strips are thicker, you can just finish them off in the oven.

Serve with the sweet chili sauce (my new obsession) and enjoy!

WATERMELON SALAD

YOU’LL NEED:
1 baby watermelon, cut into little mini cubes
1C fresh basil, I just rough chopped a huge bunch from the garden
1 jalapeno, seeded and diced
1 shallot, diced
1 lime, juiced
Honey, optional

MAKE IT:

Toss the watermelon cubes with basil, jalapeno, shallot and lime juice. Add a bit of honey if desired and serve!

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