Ingredients

• 1 bag Tyson Chicken Tenders
• 2 Ewa Sweet Onions
• 2 Red Bell Peppers
• 2 cups Maika`i Honey Roasted Almonds
• 1 cup Maika`i Coconut Flakes
• 1 cup Olive Oil
• Salt and Pepper, to taste

Directions

1. Defrost chicken tenders and marinate with olive oil, salt, and pepper.
2. Julienne Ewa sweet onions and red bell peppers.
3. Pre-heat oven to 300F, toast coconut flakes in oven for 5 minutes, tossing halfway through.
4. In a saute pan, heat oil. Add chicken and saute until fully cooked.
5. Add onions and bell peppers, season with salt and pepper, and cook for 4 minutes.
6. Add almonds and warm in pan.
7. Garnish with toasted coconut.