The chicken fillets with coconut flour are a low-carb main course with an exotic flavor. I marinated the chicken fillets with mixed herbs like thyme, rosemary, and marjoram, an egg, and salt. After 2 hours, I coated them in coconut flour, not shredded coconut, and cooked them in an air fryer. This main course is excellent for those following a low-carb lifestyle, for celiacs using certified products. An alternative to the egg in the marinade can be plain yogurt, even Greek, or coconut milk, the creamy one in a can. They have a very distinct taste, and if you love coconut and exotic flavors, don’t miss the recipe for carrot soup with coconut milk and the pineapple and coconut tart.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 14 oz chicken breast
- 1 egg
- 2 tbsp mixed herbs
- salt
- 2 tbsp extra virgin olive oil
- gluten-free coconut flour
Tools
- 1 Knife
- 1 Baking dish
- 1 Air Fryer
Steps
Chop the herbs finely and place them in the baking dish where you should add the salt and the egg.
Mix well with a fork, then add the chicken fillets and blend well.
Cover the baking dish with plastic wrap and put it in the fridge for 2 hours.
Pour some coconut flour onto a plate or tray and coat the chicken fillets after draining them from the marinade.
Place them in the air fryer basket, or alternatively, on a baking tray lined with parchment paper.
Oil and cook at 392°F for 25 minutes or until golden brown.
Serve either hot or warm.
Advice
They keep for 2 days in the refrigerator.
The egg can be replaced with plain yogurt, even Greek, or canned coconut milk.
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