These chicken fingers are not only suitable for people with most every common food allergy – they are absolutely delicious!!!
nonstick cooking spray
2 cups crispy brown rice cereal
1 pound chicken breast, cut into finger-size pieces
1 cup coconut milk
extra virgin olive oil for drizzling
Nutritional information per chicken finger:
Calories 67 (49% from fat) ∙ carb. 3g ∙ pro. 6g ∙ fat 4g
sat. fat 2g ∙ chol. 16mg ∙ sod. 31mg ∙ calc. 3mg ∙ fiber 0g
Preheat the oven to 400°F. Line a baking sheet with foil and lightly coat with nonstick cooking spray.
Put the brown rice cereal into the work bowl fitted with the steam blade. Pulse about 15 times to evenly chop.
Prepare fingers by dipping first into coconut milk and then rolling in the crushed cereal.
Place on baking tray and drizzle with olive oil. Bake for about 25 minutes until crispy and golden and cooked through.
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