Ingredients
- 1.5 lbs skinless boneless chicken breast trimmed and cut into strips
- 1 cup unsweetened coconut milk
- 1/2 cup unseasoned breadcrumbs
- 1 cup finely shredded unsweetened coconut
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon coconut oil melted
Instructions
- Marinate chicken breast in the coconut milk for 1 hour or overnight.
- Preheat oven to 375 degrees.
- In a medium to large bowl combine the breadcrumbs, coconut, salt, and pepper.
- Brush coconut oil on a baking sheet.
- Dip the chicken into the breadcrumb/coconut mixture and coat both sides. Place each piece of chicken on the baking sheet.
- Bake for 30 minutes. Flip the chicken over at the 15 minute mark.
- Serve warm or hot. In my opinion this chicken tastes good cold too.
Notes
Sugars: 0
This chicken can be prepped 2 days ahead of time in the breadcrumb/coconut coating. You can also cook this completely and store in the refrigerator (up to 5 days) or freezer (up to 3 months) for future meals.
Nutrition
Calories: 240kcal | Carbohydrates: 7g | Protein: 39g | Fat: 6g | Saturated Fat: 4g | Fiber: 1g