Crispy Coconut-Crusted Chicken with Mango Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Coconut-Crusted Chicken with Mango Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Coconut-Crusted Chicken with Mango Sauce

Enjoy a tropical twist with this crispy chicken dish, featuring a crunchy coconut and coconut flour crust paired with a vibrant mango sauce. Perfectly balanced for a satisfying meal that delights your taste buds with a blend of savory and sweet flavors.

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NUTRITION

561kcal
Protein
44.8g
Fat
29.7g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Unsweetened Shredded Coconut

1/8 cup Coconut Flour

1 large Egg

1/2 cup Mango Puree

1 tsp Olive Oil

Seasonings (salt, pepper, paprika)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pound the chicken breast to an even thickness. Season both sides lightly with salt, pepper, and paprika.

  • 3

    Prepare three shallow dishes: one with the coconut flour, one with the beaten egg, and one with the shredded coconut.

  • 4

    Dredge the chicken first in coconut flour, then dip in the egg, and finally press into the shredded coconut to coat evenly.

  • 5

    Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the coconut-coated chicken for 2-3 minutes per side until golden.

  • 6

    Transfer the skillet to the preheated oven and bake the chicken for an additional 10-12 minutes until cooked through.

  • 7

    While the chicken is baking, warm the mango puree slightly in a small saucepan if desired.

  • 8

    Serve the crispy coconut-crusted chicken drizzled with the mango sauce and enjoy immediately.

Crispy Coconut-Crusted Chicken with Mango Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Coconut-Crusted Chicken with Mango Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Coconut-Crusted Chicken with Mango Sauce

Enjoy a tropical twist with this crispy chicken dish, featuring a crunchy coconut and coconut flour crust paired with a vibrant mango sauce. Perfectly balanced for a satisfying meal that delights your taste buds with a blend of savory and sweet flavors.

NUTRITION

561kcal
Protein
44.8g
Fat
29.7g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Unsweetened Shredded Coconut

1/8 cup Coconut Flour

1 large Egg

1/2 cup Mango Puree

1 tsp Olive Oil

Seasonings (salt, pepper, paprika)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pound the chicken breast to an even thickness. Season both sides lightly with salt, pepper, and paprika.

  • 3

    Prepare three shallow dishes: one with the coconut flour, one with the beaten egg, and one with the shredded coconut.

  • 4

    Dredge the chicken first in coconut flour, then dip in the egg, and finally press into the shredded coconut to coat evenly.

  • 5

    Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the coconut-coated chicken for 2-3 minutes per side until golden.

  • 6

    Transfer the skillet to the preheated oven and bake the chicken for an additional 10-12 minutes until cooked through.

  • 7

    While the chicken is baking, warm the mango puree slightly in a small saucepan if desired.

  • 8

    Serve the crispy coconut-crusted chicken drizzled with the mango sauce and enjoy immediately.