Sometimes I just want a big ol’ salad for lunch. I usually just chop up whatever vegetables I can find in my fridge and toss them with some honey mustard dressing for a quick no-fuss meal. BUT if you have some meat-eaters in your house that would rather a bit more substance in their salad, then this baked coconut chicken recipe is the best.
Serve this chicken over salad, or on it’s own with a honey mustard dipping sauce and some sweet potato fries. It saves really well in the fridge (I’ve been told it’s even better cold), so it makes a great option for packed lunches.
Happy Cooking! 🙂
- 1.5 lbs of boneless chicken breast tenders (about 12)
- 1/2 cup shredded coconut (sweetened is fine)
- 1/2 cup whole wheat panko breadcrumbs
- 1/4 cup crushed cereal crumbs (like cornflakes or plain Special K)
- 2 eggs, beaten
- 4 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons white wine vinegar
- 2 tablespoons good quality olive oil
- Preheat oven to 375* F.
- Mix the shredded coconut, panko, and cereal crumbs together in a shallow dish.
- Beat your two eggs in a second shallow dish.
- Dip a chicken tender in the egg mixture, and then the coconut crumb mixture. Use your fingers to press the coconut and breadcrumbs into the chicken so that the chicken is coated.
- Place the chicken on a parchment lined baking sheet. Bake for 15 minutes, flip the chicken, then bake again for another 15 minutes.
- Serve (hot or cold!) over your favorite salad with the honey mustard dressing.
- Mix the Dijon mustard, honey, vinegar, and olive oil in a mason jar. Shake well.
This recipe adapted from SkinnyTaste.