Directions

1In a large bowl, combine the coconut milk, lemon, chill flakes, and cayenne pepper. Add the chicken strips and marinade for at least an hour, up to overnight.

2Once the chicken has marinated, spread the coconut flour on a large plate. In a shallow bowl, lightly beat the egg and set aside. On another large plate, mix the coconut flakes, almond flour, chopped cilantro, salt and pepper. Remove the chicken from the coconut milk mixture and cover with the coconut flour, lightly shaking off any excess coconut flour. Next, dip the chicken in the egg and then roll in the almond mixture to coat.

3In a large pan, heat enough coconut oil to cover the base of the pan. About 1/4 inch thick. Once the oil is hot and sizzles with a few drops of water, add the chicken strips. Cook until cooked through, about 5 minutes on each side.

4While the chicken is cooking, make the lemon tahini dressing. Add the lemon, tahini, and olive oil in a small bowl and whisk to combine. Pour over the baby greens, tomato, and walnuts. Set aside.

5Cook the Organic Jasmine rice according to the instructions.

6Once the chicken is cooked, place them on a plate with paper towel to drain the excess oil. Finally, plate with the basmati rice and salad.