Here’s a recipe from my January cooking challenge!
We had this for lunch on a Sunday. It was much better than I was expecting! The coconut chicken was awesome and could be used for many things, and the warm dressing was an awesome touch. It was pretty time consuming for a lunch, so next time I’ll make a bunch of coconut chicken strips and freeze them.
(the following is taken directly from the Skinny Taste website! Be sure to click on the link to see more photos and notes. My personal notes and changes are listed below the recipe.)
Calories: 397.6 • Fat: 11.0 g • Protein: 26.8 g • Carb: 32.5 g • Fiber: 4.4 g • Sugar:10
- 6 (about 12 oz) chicken tenderloins
- 6 tbsp shredded coconut
- 1/4 cup panko crumbs
- 2 tbsp crushed cornflake crumbs
- 1/3 cup egg substitute or egg whites
- pinch salt
- olive oil spray
- 6 cups mixed baby greens
- 3/4 cup shredded carrots
- 1 large tomato, sliced
- 1 small cucumber, sliced
- 1 tbsp oil
- 1 tbsp honey
- 1 tbsp white vinegar (balsamic would work too)
- 2 tsp dijon mustard
Preheat oven to 375°.
Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.
Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.
Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.
Callie’s tweaks: We don’t use panko crumbs often so I replaced that with seasoned breadcrumbs and it was great!
Next time: I’m going to do the exact same thing next time!
I’ve been photographing each recipe! Since I cook in the evening, it’s dark out and to save time I just use my little Nikon point and shoot camera, so don’t judge these photos
Happy cooking! ♥, Callie V