By now you should know that I love anything coconut and mango. I was craving my Mango Salsa, so I decided to make a small portion of it to compliment my Coconut Crusted Chicken. The salsa adds a slightly sweet touch to the chicken which is why these two pair so wonderfully together.
Coconut Crusted Chicken
Serves 2
Ingredients- 2 skinless chicken breasts
- 1/4 cup unsweetened coconut flakes
- 1/4 cup panko bread crumbs
- 1/2 t chili powder
- 1/2 t cumin
- 1 egg white
- Coconut oil cooking spray
- Mango Salsa
- Preheat the oven to 400 degrees F and spray a baking dish with cooking spray
- In a shallow bowl combine the coconut flakes, panko bread crumbs, chili powder, and cumin
- Add the egg white to a separate bowl
- Coat the chicken in the egg mixture then the coconut mixture and transfer it to the baking dish
- Bake the chicken for a bout 25-30 minutes or until cooked through
- Check the chicken periodically and if the coconut flakes start to brown, place foil over the baking dish
- Top with Mango Salsa
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