This egg free, gluten free coconut lime baked chicken has all the flavor of your favorite comfort food, without any of the processed ingredients, making for a healthier, tastier dinner. 

Ah comfort food. That used to mean something completely different to me than it does now. 

Pizza, burgers, and fried chicken were probably the comfort food dream team for me back in the day. Those foods, in their overly processed, greasy state, would send me straight into a food coma.

Luckily, there are healthier, less coma-inducing ways to enjoy some modern-day comfort food, like my recipe today for gluten free coconut lime baked chicken.

I remember when fried chicken was really just all about eating the caked on, crispy crust.

I wasn’t that interested in the chicken itself, but the exterior would be oh so good, and of course, leave a greasy trail from my chin to my elbows.

I decided to try and recreate an equally tasty crust using only natural, real food ingredients.

My gluten free chicken crust uses a pecan, coconut exterior to give both texture and flavor.

Since I have an egg allergy, I found a way around by using coconut milk to bind everything together.

Dairy free and gluten free chicken – you gotta love that kind of new comfort food!

I also avoided frying these guys as they really don’t need it.

You batter and roll them, and then just slide them into a dish to pop in the oven.

Then you have a healthy gluten free chicken dinner on the table within the hour.

This gluten free coconut lime baked chicken is classy enough to serve to company but easy enough to enjoy for a weekday dinner with you and your family or friends.

The best part is that after you eat, you won’t need to prepare for a big food coma after since you’ll have eaten real food ingredients.

Gluten Free Coconut Lime Baked Chicken

Serves 4

Ingredients

• 1 pound organic chicken

• ½ cup coconut milk – full fat, BPA-free can

• 1 tablespoon fresh lime juice

• ¼ gluten free panko

• ½ cup pecans

• ½ cup unsweetened, desiccated coconut

• Salt to taste

• Optional dipping sauce: dairy free hemp lime cream

Instructions

1. Preheat oven to 375.

2. Carefully open the coconut milk. You want to take the thickest part of the coconut milk, which often resides directly on top. Scoop ½ cup of this milk out and place in a wide, shallow bowl. Use the rest of the coconut milk in a smoothie or other recipe. Add the lime juice to the coconut milk and whisk until smooth.

3. Place the panko, pecans, and coconut in a food processor and pulse into you get a crumbly texture. It’s ok to still have some crunchy pieces, but I try not to process it into a super fine flour as I like a little bite. Put the mixture in a separate wide, low bowl and season with salt.

4. Rinse and pat each piece of chicken dry. Then take a piece and place in the coconut lime mixture and coat on all sides. Then dredge the chicken in the nut mixture, ensuring it adheres to all sides. Repeat with all the chicken pieces. Place the chicken in a large, non-stick sprayed glass pyrex, and then slide into the oven.

5. Bake for about 15 minutes and then flip. Check the chicken in another 10 minutes. If it’s browned on all sides, it’s done. Serve immediately. Optional: serve my dairy free hemp lime cream as a dipping sauce.

Interested in other healthy chicken recipes?