Easy Baked Coconut Chicken Recipe

Ingredients

• 1 (14 ounce) can coconut milk, divided
• 1 clove garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1.5 pounds skinless, boneless chicken breast halves, cut into strips
• 1 cup sweetened shredded coconut
• 1 cup panko bread crumbs
• 0.5 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.5 cup all-purpose flour
• 1 egg, beaten
• 0.5 cup reduced-fat mayonnaise

Instructions

1. In a resealable bag, combine half of the coconut milk, garlic, soy sauce, and lime juice. Mix well to create the marinade. Add the chicken strips, ensuring they are fully coated, and refrigerate for at least 3 hours. Save the remaining coconut milk for the sauce.
2. Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly grease it with olive oil.
3. Grind the shredded coconut in a blender or food processor until it forms crumbs. In a bowl, combine these coconut crumbs with panko crumbs, salt, and black pepper. Place flour in a separate bowl and egg in another shallow bowl. Remove chicken strips from the marinade, shake off the excess, and coat thoroughly in flour, then egg, and finally the coconut crumb mixture. Place coated strips on the prepared baking sheet.
4. Bake the coconut chicken strips in the preheated oven for about 30 minutes, or until they turn golden brown and are cooked through.
5. In a small saucepan, combine the reserved coconut milk and mayonnaise. Heat over medium-low, bringing it to a simmer. Serve this creamy coconut sauce drizzled over the chicken or as a dipping sauce on the side.

Nutrition

• Calories: 409 kcal
• Fat Content: 22 g
• Fiber Content: 2 g
• Sugar Content: 5 g
• Sodium Content: 544 mg
• Protein Content: 30 g
• Cholesterol Content: 96 mg
• Carbohydrate Content: 29 g
• Saturated Fat Content: 17 g
• Unsaturated Fat Content: 0 g