Coconut Crusted Chicken Recipe

I used to call my grandmother when I wanted to make a family recipe. If I wanted to eat a favorite food, I had better learn how to make it.

I never learned how to cook growing up. My mom cooked a little, but I grew up in a typical 1980's Texan home... casseroles, canned vegetables, Velveeta cheese dip, squirt butter, ya know, the good stuff.

In my home, we didn't eat a lot of fresh vegetables. We ate things that were convenient and could be on hand when we needed them. Frozen & canned foods were the norm back then.

Meals were usually made quickly, for convenience. As an adult, I totally relate to this necessity.

Life is busy, you need easy.

But, easy doesn't have to be unhealthy. And, healthy doesn't have to be hard.

When you're suffering with digestive upset, or are dealing with pain and inflammation that you can correlate to your belly, it's makes sense to edit your diet. Maybe you've had some tests that show certain food intolerances and you're super bummed because you want to eat your family favorites. But, you're told you shouldn't.

Just like when I used to call my grandmother, now you need someone else to call to help you learn a new version of those favorites.

Following a gluten free, paleo or autoimmune protocol (AIP) diet is important to regain gut health. Gut health is important to heal your digestive upset, autoimmune disease or slew of other symptoms and disease. But, following gluten free, paleo or AIP takes away a lot of convenient (and often, favorite) foods.

The good news is, it also makes your choices much, much simpler. You get to choose real food instead. 

You get to choose new versions of your favorites, that make you feel good!

I know cooking doesn't come easily for everyone, but if this girl can go from Velveeta cheese dip to a Certified Natural Chef, there's hope for anyone!

In my Group Program, I help you learn to how to navigate the essentials of simple eating. I help you learn how to cook. I help you realize how much better you feel when you make cooking a priority. I give you simple, quick and super delicious meals, that happen to be really healthy!

During the 6-week program, I take you through a 21-day elimination diet so that you can rebuild your gut health and start to feel better!

You're probably thinking, Oh, but, that elimination kinda sounds scary. What will I eat?!

I've got you covered with a meal plan for the entire elimination. Breakfast, lunch, snacks and dinner, every day! And, recipes, of course.

So, here's a taste of what you'll be eating, chosen straight from the program workbook. It is a super tasty, kid-friendly, slightly sweet & savory dish. You can see it above with a simple onion and summer squash sauté and sautéed kale. That is a balanced meal. It can be made in about 45 minutes, with prep and cooking time.

I want you to give it a try.

And, tell me how you feel! My guess is pretty darn good.

The truth is, many of my program clients keep making these dishes long after the elimination is over. As do I! That's how good they are.

See how simple and gratifying cooking can feel! Especially, when it feeds your belly, your health and your soul.

If you're ready to take your gut health and cooking to the next level, join me in my Fall 6-Week Group Program. It runs September 20-October 31, and only happens twice a year! Sign-up here by September 16

xo, B


By: Brandi Mackenzie | Serves 6


2 pounds Chicken Breast, trimmed to strips
1 cup Coconut Oil, divided
1 1/2 cups Shredded Coconut
1/2 cup Coconut Flour
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1/2 teaspoon Salt or Herbamare seasoning blend


1. Preheat oven to 325F degrees.
2. In a rimmed 9x13” dish, place chicken and half of the oil. Put into oven for 5-10 minutes, to let chicken warm with oil (if chicken is too cold, it will harden the coconut oil).
3. Melt other half of coconut oil in small sauté pan on low heat. Place in small bowl.
4. In a medium bowl, combine dry ingredients.
5. Remove chicken from oven. Set up assembly line to do the following:
6. Dip chicken into oil, dredge with dry mixture, coating generously. Place back into pan.
7. Once all strips have been covered, any remaining ‘breading’ can go on top of strips. Pour remaining coconut oil over the chicken and place back into oven.
8. Cook for 10-15 minutes, until chicken begins to look opaque, and the topping is lightly browned.
9. Remove pan from oven and flip each strip. Return to oven for another 10 minutes until coconut is lightly browned and meat is opaque.
10. Turn heat up to 400 and cook for 5+ minutes more, to crisp up the top of the strips.
11. Remove from heat and let cool before serving.
12. Store in airtight container, refrigerated, for up to 5 days.