Serves – 4
- 4 pastured chicken legs
- 1 1/4 cup shredded coconut
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 2 tsp dried oregano
- 1 1/2 tsp sea salt
- 4 pastured egg yolks (sub 1/4 cup coconut oil for AIP)
- Preheat oven to 300F
- Gather a baking tray and line with parchment paper.
- Gather a mixing bowl and add coconut shreds, onion powder, garlic powder, sea salt, and oregano.
- Gather a second bowl and add egg yolks.
- Remove the skin from your chicken legs and drench in egg yolk. Once covered roll in coconut shred mixture until coated. Repeat until done.
- Place chicken on baking tray and bake for 1 hour 15 min or until done. I like to keep the temperature really low for this recipe to prevent your coconut from burning.
- Serve with your favourite salad or steamed vegetables.
Did you know that 20 percent of your body is made up of protein? Proteins are the construction crew in your body – they transport substances, build others, and convert energy to help your body’s mechanical processes. Pastured chicken is an excellent source of protein for your body. One pastured chicken leg can provide you with 52 percent of your total daily protein needs, Protein is the building block of life and is absolutely crucial to the health of our bodies. Adequate protein from the diet allows us to have sufficient amino acids to build healthy bodies we all strive for! I hope you enjoy this recipe knowing you are supporting the health of your body!
Justine Stenger studied nutrition and physical education at the University Of Alberta. She graduated in 2008 and went on to complete a Holistic Nutrition and Therapeutic Chef Certification at Bauman College in Boulder, Colorado. She has completed her Functional Medicine training with The Institute For Functional Medicine, is a Bredesen Trained Practitioner, GAPS Practitioner, Certified Gluten Practitioner, and is a Certified Functional Medicine Health Coach through The Institute For Functional Medicine.