Ingredients

1 lb chicken tenderloins

4 tablespoons Dijon

Salt and pepper

1 1/2 cups Coconut Curry Nutcrumbs

1/4 Pinehurst Olive Oil Wild Fernleaf Dill Olive Oil

3 tablespoons Coconut Balsamic

2 tablespoons Salt Sisters ‘In a Hurry Curry’

2 cans garbanzo beans

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Instructions

Preheat oven to 375

Salt and pepper chicken then coat in Dijon & dredge in coconut nutcrumbs

Heat pan to medium, add dill oil. Once hot add chicken in batches sauté both sides until it has nice color. Remove chicken and put in preheated oven cook for about 15 mins.

Deglaze pan with 1 tablespoon coconut balsamic then add garbonzo beans and 2 tablespoons of Hurry Curry & simmer for 15 minutes.

Remove cooked chicken from oven, serve with rice and drizzle remaining 2 tablespoons of Coconut Balsamic on top!