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Healthy Baked Coconut Chicken

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Prep Time: 1 hour 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 5
Calories: 240kcal
Author: Organize Yourself Skinny


  • 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


  • 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.


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.


Calories: 240kcal | Carbohydrates: 7g | Protein: 39g | Fat: 6g | Saturated Fat: 4g | Fiber: 1g