Crunchy Baked Coconut Chicken, Zesty Yogurt Sauce, & Roasted Mixed Veggies
I loveee coconut.
Whether its on chicken, shrimp, candy, anything- I love it!
Pairing coconut with baked chicken is an easy way to add a little sweetness, while getting the crunchy feeling of fried chicken… without actually being fried. 🙂
First, pound out 3 boneless, skinless chicken breasts and cut off any extra fat.
For the “breading” you need: *2 ½ cups unsweetened coconut flakes *3 packages of Truvia *1 cup unsweetened almond milk *2 egg whites*
In a bowl, mix the almond milk and egg whites.
On a plate, add 1/3 of the coconut flakes, and 1 package of Truvia. (For each breast, add more coconut and another pack of sweetener.)
Dip each breast in the egg mixture, then coat in the coconut, after placing on a baking sheet. Repeat for the following chicken breasts!
Bake in the oven at 375 degrees for 20 minutes. Then, broil on each side for 3 minutes.
Each chicken breast: 220 calories
Zesty Yogurt Sauce:
This sauce pairs great with the chicken and is super easy to make- only being 4 ingredients!
You need *1 cup plain nonfat greek yogurt *4 tablespoons of siracha *4 tablespoons of honey *2 ½ tablespoons of spicy brown mustard*
Simply mix all of the ingredients together and chill in the refrigerator until your meal is ready!
For 2 tablespoons of Zesty Yogurt Sauce: 14 calories
Roasted Mixed Veggies:
Roasting veggies in the oven is my favorite side dish. They are so simple, and really good.
I just go with what I have in the fridge at the moment.
Tonight I used: *Raw diced carrots *Fresh broccoli *Raw green beans* Raw white onion*
In a big cooking dish, mix veggies with a drizzle of extra virgin olive oil, pepper, garlic seasoning, and ½ package of french onion soup mix.
French onion soup mix is a really fantastic seasoning to use on many things. Putting the seasoning on mixed veggies adds a crunch from the onion, and really makes a big difference.
Simply put them in the oven and roast at 375 degrees for about 40 minutes. (Every type of vegetable cooks at different speeds, so you just want to test it until your fork can go through with little effort.)
For 2/3 cup of veggies: About 100 calories
For entire plate: 344 calories
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