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Pumpkin seed crusted chicken tenders



1.5 lbs boneless/skinless chicken breast cut into thin strips

1 cup shredded coconut (unsweetened)

1/4 cup pumpkin seeds (hulled) 

2 tablespoons cajun seasoning 

1/4 teaspoon red chilli flakes (optional)

1 tbsp avocado oil 

Salt to taste 


  1. Preheat the oven to 375F (190 C) and grease a baking sheet with avocado oil 

  2. Place the coconut, pumpkin seeds, cajun seasoning and chilli flakes into a blender or food processor and pulse until ingredients are coarsely ground. Do not over blend into a powder consistency. 

  3. Transfer to a large bowl and mix well. 

  4. Transfer a strip of chicken into the mixture and coat evenly. Place the coated chicken strip onto the baking sheet and repeat until all strips are coated well. 

  5. Once all of the strips are breaded, place the baking sheet in the oven for 25 minutes. (Tip: if you want crispy chicken strips, broil for 1 additional minute on low) 

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