Heat olive oil in a medium pan, over medium heat.
While the pan is heating, crack an egg into a small bowl and add the coconut flour, flax seed, salt, and pepper into another bowl.
Dip the chicken strips into the egg and dredge with the coconut flour mixture. Lay down on the pan.
Cook for 4 minutes each side, or until no longer pink.
Serve over a salad made of the spinach mix, bell pepper, and broccoli.
Dress with the honey mustard vinaigrette.