1 lb boneless, skinless chicken breasts
2 Tbsp BBF Virgin Organic Coconut Oil
3/4 Cup shredded coconut
3 tsp curry powder
1. Preheat oven to 350 degrees °F, line baking sheet with foil.
2. Mix coconut and curry powder in a shallow dish; pour coconut oil into a bowl. Dip chicken strips into coconut oil, then into coconut-curry mixture, until well coated.
3. Place on baking sheet. Bake in preheated oven for 15 minutes, or until internal temperature reaches 170 degrees.
Optional: sesame seeds
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