One Pan Baked Coconut Chicken Fingers with Butternut Squash and Asparagus (AIP, Gluten Free)

Eating whole foods and cooking from scratch doesn't always have to mean 2 hours in the kitchen and a stack of dishes and that's why I love one pan meals. I cook one pan meals at least a few times every week. They're becoming my go to meal and I can't wait to share more of them with you guys! One pan meals have your greens, your side and your main – basically a full-course meal for those nights when you can’t be bothered to do anything else.

I'm a sucker for chicken fingers, I basically lived off of them as a kid. Shredded coconut crisps up and it's delicious! It's all the yumminess you remember about chicken fingers with none of the unhealthy ingredients. Enjoy!

2 Chicken Breasts cut in half
1/2 pound asparagus
1/2 butternut squash, peeled seeded and cut into 1 inch chunks
1/2 cup unsweetened shredded coconut
1 tbsp honey
1/2 tsp thyme

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet with a tsp of olive oil.
2. In a large bowl combine 1/2 cup unsweetened shredded coconut, 1/4 tsp sea salt and 1/2 tsp thyme.
3. Cut fresh chicken breasts in half and coat them in honey using a basting brush to make the sticky coating for the coconut.
4. Then doing one chicken breast at a time press both sides into shredded coconut mixture and place on one side of the baking sheet.
5. Add butternut squash cut into one inch chunks on the other side of the baking sheet.
6. Then drizzle a small amount of olive oil into the squash and season with salt.
7. Bake for 18-20 minutes until one side of the chicken is crispy then remove from the oven and flip the chicken breasts to brown other side then add the 1/2 pound of asparagus to the middle of the pan drizzling with 1/2 tsp olive oil. 
8. Cook for another 10-12 minutes.
9. Serve immediately as the coconut doesn't stay crispy for long. If you want an reheat or crisp up chicken then heat some coconut oil or olive oil over medium heat in a pan and fry both sides until warm. 

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