Chicken · 35 min
Chicken Fingers & Avocado Dip with Greens & Grape Tomatoes
- 35 min
- 2–6 servings
- 643 kcal / serving
Crispy chicken strips with a creamy avocado-lime dip, served alongside fresh greens and grape tomatoes. The texture contrast and bright flavors make it a straightforward weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- ½ lbchicken breasts, boneless skinless
- 1egg
- 1 clovegarlic
- 1 pintgrape tomatoes
- 1lime
- ¼ cupshredded unsweetened coconut
- ½ (5 oz) pkgspring mix (mixed greens)
- avocados
- eggs
- limes
From the pantry: almond meal/flour, black pepper, extra virgin olive oil, garlic powder, paprika, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · mixing bowls · salad spinner (optional) · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners · sheet pan dinners
Shopping list by aisle
Produce
- 1avocado
- 1 clovegarlic
- 1 pintgrape tomatoes
- 1lime
- ½ (5 oz) pkgspring mix (mixed greens)
- avocados
- limes
Meat & seafood
- ½ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- 1egg
- eggs
Spices & baking
- ¼ cupshredded unsweetened coconut
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| chicken breasts, boneless skinless | ½ lb | 1 lb | 1 ½ lb |
| egg | 1 | 2 | 3 |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| lime | 1 | ||
| shredded unsweetened coconut | ¼ cup | ½ cup | ¾ cup |
| spring mix (mixed greens) | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F and set the rack in the middle; line a baking sheet with parchment paper.
- Beat the egg in a small bowl until smooth.
- In a medium bowl, combine almond meal, shredded coconut, garlic powder, paprika, salt, and pepper.
- Slice the chicken into thin strips.
- 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.
- Bake until the crust is golden and the chicken is cooked through, about 15–20 minutes.
- Halve and pit the avocado; cut the flesh into cubes in the rind and scoop into a small bowl.
- Mince the garlic, then mix it with lime juice, salt, and pepper; mash into a smooth paste with the avocado.
- Rinse the greens and wash the grape tomatoes.
- 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.
Two tips
- Prep the chicken crust and dip components ahead; refrigerate separately for up to 1 day.
- If coconut isn’t on hand, substitute with extra almond meal to bind the crust, or serve the dip with extra lime wedges for brightness.
Nutrition per serving
- Calories
- 643 kcal
- Protein
- 38 g
- Carbs
- 26 g
- Fat
- 46 g
- Fiber
- 14 g
- Sodium
- 118 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.