Chicken Fingers & Avocado Dip with Greens & Grape Tomatoes

Directions

1. Preheat the oven to 425°F and set the rack in the middle; line a baking sheet with parchment paper.
2. Beat the egg in a small bowl until smooth.
3. In a medium bowl, combine almond meal, shredded coconut, garlic powder, paprika, salt, and pepper.
4. Slice the chicken into thin strips.
5. Dip each chicken strip into the egg, then roll it in the dry mixture to coat; shake off excess and place on the prepared sheet. Drizzle with olive oil.
6. Bake until the crust is golden and the chicken is cooked through, about 15–20 minutes.
7. Halve and pit the avocado; cut the flesh into cubes in the rind and scoop into a small bowl.
8. Mince the garlic, then mix it with lime juice, salt, and pepper; mash into a smooth paste with the avocado.
9. Rinse the greens and wash the grape tomatoes.
10. To serve, arrange the chicken on a plate and add the greens and tomatoes on the side; drizzle greens with a little olive oil and serve with the avocado dip.