Crispy Coconut-Crusted Chicken with Roasted Sweet Potato

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

Crispy Coconut-Crusted Chicken with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Coconut-Crusted Chicken with Roasted Sweet Potato

Enjoy a delightful twist on classic crispy chicken featuring tender chicken breast encrusted in toasted coconut, paired with perfectly roasted sweet potato for a satisfying and balanced meal. The tropical crunch of coconut combined with the savory chicken and naturally sweet, caramelized potato creates an enticing dish that is both flavorful and nourishing.

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NUTRITION

410kcal
Protein
42.2g
Fat
19.9g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Unsweetened Shredded Coconut

1 large Egg

1/2 medium Sweet Potato

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 3

    In a shallow bowl, whisk the egg until well beaten. In a separate plate, spread out the shredded coconut.

  • 4

    Dip the chicken breast first into the egg, allowing any excess to drip off, then coat evenly with shredded coconut.

  • 5

    Place the coconut-coated chicken on a baking tray lined with parchment paper.

  • 6

    Cut the sweet potato into evenly sized cubes or slices. Toss with olive oil, salt, and pepper, and spread them on another baking tray.

  • 7

    Bake both trays in the preheated oven. Roast the sweet potato for about 25-30 minutes until tender and slightly caramelized, and bake the chicken for about 20-25 minutes until cooked through and crispy.

  • 8

    Remove from the oven, slice the chicken if desired, and serve alongside the roasted sweet potato for a balanced meal.

Crispy Coconut-Crusted Chicken with Roasted Sweet Potato

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

Crispy Coconut-Crusted Chicken with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Coconut-Crusted Chicken with Roasted Sweet Potato

Enjoy a delightful twist on classic crispy chicken featuring tender chicken breast encrusted in toasted coconut, paired with perfectly roasted sweet potato for a satisfying and balanced meal. The tropical crunch of coconut combined with the savory chicken and naturally sweet, caramelized potato creates an enticing dish that is both flavorful and nourishing.

NUTRITION

410kcal
Protein
42.2g
Fat
19.9g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Unsweetened Shredded Coconut

1 large Egg

1/2 medium Sweet Potato

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 3

    In a shallow bowl, whisk the egg until well beaten. In a separate plate, spread out the shredded coconut.

  • 4

    Dip the chicken breast first into the egg, allowing any excess to drip off, then coat evenly with shredded coconut.

  • 5

    Place the coconut-coated chicken on a baking tray lined with parchment paper.

  • 6

    Cut the sweet potato into evenly sized cubes or slices. Toss with olive oil, salt, and pepper, and spread them on another baking tray.

  • 7

    Bake both trays in the preheated oven. Roast the sweet potato for about 25-30 minutes until tender and slightly caramelized, and bake the chicken for about 20-25 minutes until cooked through and crispy.

  • 8

    Remove from the oven, slice the chicken if desired, and serve alongside the roasted sweet potato for a balanced meal.