Baked Coconut-Crusted Chicken Tenders with Spicy Mango Salsa

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken strips coated in a crispy coconut crust, baked to perfection and served with a fresh mango salsa that adds sweet heat. This Caribbean-inspired paleo recipe (gluten free), ready in about 33 minutes, pairs chicken breast tenders, unsweetened shredded coconut, almond flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 18 min Serves 4 Caribbean cuisine 380 cal/serving

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Ingredients

1 lb chicken breast tenders
1 cup unsweetened shredded coconut
1/2 cup almond flour
2 tbsp, melted coconut oil
1 tsp sea salt
1/2 tsp black pepper
1 large (about 1 cup), diced mango
1 small, finely chopped red chili pepper
1/4 cup, finely diced red onion
2 tbsp, freshly squeezed lime juice
2 tbsp, chopped cilantro

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Instructions

Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper.
Step 2: In a shallow bowl, combine 1 cup unsweetened shredded coconut, 1/2 cup almond flour, 1 tsp sea salt, and 1/2 tsp black pepper.
Step 3: Dip 1 lb chicken breast tenders one by one into 2 tbsp melted coconut oil, then dredge each in the coconut-almond mixture, pressing gently to adhere the coating.
Step 4: Place coated chicken tenders on the prepared baking sheet and bake for 15-18 minutes, flipping once halfway through, until golden and cooked to an internal temperature of 165°F.
Step 5: While chicken bakes, prepare the salsa by mixing 1 cup diced mango, 1 small finely chopped red chili pepper, 1/4 cup finely diced red onion, 2 tbsp freshly squeezed lime juice, and 2 tbsp chopped cilantro in a bowl.
Step 6: Serve the baked coconut chicken tenders hot alongside the spicy mango salsa for a vibrant, tropical flavor contrast.