Healthy Coconut Chicken Fingers with Spiced Carrot Fries Recipe

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Looking to eat a little healthier but struggling to give up some of your favourite comfort foods? Check out this recipe shared with us by Registered Holistic Nutritionist Annaliisa Kapp.

Replacing some of the more inflammation causing foods – like bread crumbs and sugar filled ketchup – with nutrient rich foods, herbs and spices, these recipes are a fun and healthy twist on the traditional chicken fingers and fries.

By marrying flavours from a similar taste profile you’ll create an easier flow in your cooking and allow the taste buds to marvel in joy.

Coconut & Spice Chicken Fingers

  • 2 large chicken breasts (sliced into strips)

  • 1/2 cup fine shredded unsulphured coconut flakes

  • 1/2 tsp coriander

  • 1/4 tsp cumin

  • 1/2 tsp turmeric powder

  • 1/8 tsp Black pepper

  • 1/2 tsp Himalayan salt

  • 1 Tbsp Toum (garlic paste – I used Habibi’s brand in the recipe)

  • 2 Tbsp coconut oil

How to make:

Mix together all spices, salt, and coconut flakes in a small bowl. Pour half the mixture onto a dinner plate.

Coat all the chicken with toum in a medium bowl.

Heat 1 Tbsp of coconut oil on a large pan and coat chicken with the coconut flake mixture on both sides.

Fry 5 minutes per side then put on a baking sheet.

Repeat with the remainder on the chicken.

Bake for an additional 20 minutes at 400F.

RECIPE NOTE: If you don’t have toum, you can use a more traditional egg mixture to coat the chicken and add 1/2 tsp of garlic powder to your dry coating mixture.

Simple Hemp, Cilantro + Lime Pesto

  • 2 cups fresh cilantro

  • 4 tablespoons hemp seeds

  • 1 tablespoon raw apple cider vinegar

  • 2 drops of lime essential oil (or 1 Tbsp lime juice)

  • 1 medium  apple (roughly chopped)

  • 1/4 tsp Himalayan salt

How to make: 

Add all ingredients into a blender or food processor and pulse until almost smooth. Use a tamper to get things moving.

Spiced Carrot Fries 

  • 12 carrots (washed and cut into 1 cm thick strips)

  • 1 tablespoon coconut oil

  • 1/4 tsp cinnamon

  • 1/8 tsp cumin

  • 1/4 tsp coriander

  • 1/2 tsp sea salt

How to make: 

Preheat oven to 400F.

Melt coconut oil in the oven in a small dish. Mix together the spices and salt in a small bowl.

Place carrots on a baking sheet, lined with unbleached parchment paper. Pour the coconut oil over carrots and toss to coat with your hands.

Sprinkle with spice mixture, toss again, and bake for 50-60 minutes, turning once.

NUTRITION TIP: If you’re using carrots with green tops, reserve some and add it to your pesto or salad for an extra dose of nutrients like vitamin A, C, Iron, and Calcium.

Makes 3-4 servings.

Meet Annaliisa

Annaliisa is a mom to two enthusiastic girls and a Registered Holistic Nutritionist who helps busy individuals make sustainable and long term changes to their health. She offers programs that help them navigate through the confusing world of nutrition without promoting any particular diet but rather bio-individuality based on current stress levels, health goals, life stage, family dynamics and making healthy eating simple, delicious, and fun.

Annaliisa currently works with clients both privately in South Surrey and virtually all over the world offering online programs for sustainable weight loss through hormonal balance and stress management, as well as hosting wellness workshops and retreats.

You can connect with her on instagram at @annaliisakapp and find recipes and health articles on her website at

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