Aprons on? Let‘s Cook!
10 mins
20-25 mins
This simple and fun recipe is sure to be a family favourite in no time!
Ingredients
- 2 chicken breasts
- 1/4 cup of coconut flour
- 2 tablespoons of milk (or dairy free alternative)
- 2 tablespoon of honey
- 1 egg
- 1/2 cup nuts (e.g. almonds or brazil nuts)
- Pinch of salt and pepper
For the dip
- 1/2 cup Greek yogurt
- 2 sprigs of mint
- Squeeze of fresh lemon
Equipment
- 2 plates
- 1 bowl
- Blender
- Baking tray
- Foil
- Wooden skewers
- Measuring cups
Allergens
Dairy (optional), egg, nuts
Directions
1
Pre-heat the oven to 170c (190c non-fan assisted)
2
Mix the coconut flour, salt and pepper onto a plate and spread evenly
3
Put the honey, milk and egg into a bowl and mix thoroughly
4
Blitz your nuts in a blender and spread on another plate (don’t leave them too long in the blender or they will turn into a fine flour and the nuts give your lollipops a lovely crunchy surface!)
5
Cut the chicken into strips around 2-3 inches long and 1 inch wide, but don’t worry if they are all slightly different shapes
6
Now you can make your lollipops! First roll a chicken strip in the flour until it is fully coated; then dip it in the egg mixture so it is all sticky, and finally roll it in the nuts
7
Place each strip onto a baking tray lined with foil and bake in the oven for 20-25 minutes, turning half way through (until golden and cooked through)
8
While they are cooking, make a dip by finely chopping the mint and mixing it with the yogurt and lemon
9
When the chicken is cooked and cool enough to touch pierce each strip with a wooden skewer to turn them into lollipops
10
Serve with you dip and your favourite veggies!
Hi,
How well do these store if frozen on day of them being baked?
Or if frozen after step 6?
Hi there! They would freeze well straight from step 6 – just make sure they aren’t too sticky otherwise they will stick to your freezer wraps!