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Coconut Crusted Cajun Chicken Goujons with Roasted Pepper Salad and Black Rice Pilaff

This was the main course on our Positive Eating event at Brown Thomas that was specially created for Dr.Coy’s by our chef Carla M. Jones



Coconut Crusted Cajun Chicken Goujons with Roasted Pepper Salad and Black Rice Pilaff
Coconut Crusted Cajun Chicken Goujons with Roasted Pepper Salad and Black Rice Pilaff

Coconut Crusted Cajun Chicken Goujons


60g Dr. Coy’s Coconut Flour
160g Coconut Flakes (unsweetened)
1/2 tsp Cayenne Pepper
2 tbsp Cajun Spice
2 organic large eggs
160ml coconut or rice milk
750gr chicken breast fillets, cut into long strips


Preparation Method:

• Line a baking sheet with parchment paper
• Preheat oven to 180C
• In a shallow wide bowl, mix together the Coconut Flour, coconut flakes, cayenne
pepper and the Cajun spice
• In a separate shallow bowl, place the rice or coconut milk
• In a third bowl, lightly whisk the 2 large eggs, then strain them into the milk mixture and stir
• Dip each chicken strip in the milk and egg mixture, then roll in the Coconut Flour mixture. Can be coated twice for a thicker coat if you like.
• Place on the lined baking sheet 1-2cm apart. Bake for 12 minutes (cooking time may vary a bit depending on the thickness and size of your goujons).
• Serve immediately



Roasted Pepper Salad with Coconut Oil Dressing
Roasted Pepper Salad with Coconut Oil Dressing


Salad Ingredients:
3 peppers (1 of each colour: Red, Yellow, Orange)
Baby Kale
Whole Chia seeds
Sunflower Seeds
1 tbsp Dr.Coy’s Coconut Oil

Dressing Ingredients:
150ml Dr.Coy’s Coconut Oil, melted
70ml  Extra virgin olive oil
70ml Apple cider vinegar
1/2 tablespoon Raw honey
1 small Garlic clove, smashed
1/2 tsp Dr.Coy’s Vegetable Bouillon


Preparation Method:

• Preheat oven to 200C
• Slice peppers in even sized strips, removing ends and seeds
• Place strips in roasting pan with a tablespoon of Dr. Coy’s Coconut Oil
• Roast for 20mins or until soft, turning every 5 mins to ensure all strips are well oiled and roasting evenly
• Meanwhile, prepare the dressing by adding all of the dressing ingredients into a deep bowl. Whizz using a hand blender in order to emulsify the oil and vinegar together (you can also make this in your Nutribullet to achieve a thick emulsion).
• This dressing will solidify in the fridge. Melt it by placing it over a pot of hot water (bain marie)
for a moment before serving.
• Once the peppers are roasted, peel off the skins and place them over a bed of baby kale
• Sprinkle with the seeds and drizzle with the Coconut Dressing
• Serve immediately
NOTE: the olive oil ensures that once melted, it will remain liquid when poured over cold food.
NOTE: This dressing can be served over your favourite salad or as a flavour kick to a dry meaty



Organic Black Rice Pilaff
Organic Black Rice Pilaff



1part Organic Black rice
3 parts Boiling Water
1 tsp Dr.Coy’s Vegetable Bouillon
1 tsp Dr.Coy’s Coconut Oil


Preparations Method:
• In medium size saucepan, heat Dr.Coy’s Coconut Oil
• Add in Rice and stir until rice is properly coated with the oil. Cook for an additional 1min.
• Add in boiling water and reduce heat to minimum
• Cover and let simmer, untouched for 20mins or until all of the water has been absorbed and the rice is cooked.
• Serve immediately or leave covered, off heat, until serving (this will make the rice dryer and loosens it).
NOTE: avoid stirring the rice too much. This loosens the natural starch and results in a stickier rice when cooked.



Recipes have been created by Carla M. Jones, Chef and Nutrition, Health & Wellness Coach. Carla helps her clients find an enjoyable and permanent way to reach nutrition and health goals so as to achieve their Optimal Health.

  • Find her services, recipes and health tips at
  • Follow Carla on Facebook
  • Twitter @carlamjones

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