Crispy Coconut Crusted Chicken with Creamy Cauliflower Mash

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

Crispy Coconut Crusted Chicken with Creamy Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Crispy Coconut Crusted Chicken with Creamy Cauliflower Mash

Enjoy a delightful twist on classic comfort with this crispy coconut-crusted chicken paired with a silky cauliflower mash. The light crunch of coconut coating on tender chicken contrasts perfectly with the smooth, creamy cauliflower, creating a satisfying dish that's both nourishing and delicious.

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NUTRITION

354kcal
Protein
34.6g
Fat
19.2g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Unsweetened Shredded Coconut

1 large Egg White

1 cup Cauliflower Florets

1 tbsp Nonfat Greek Yogurt

1 tsp Coconut Oil

Seasonings (Salt, Pepper, Garlic Powder) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, and garlic powder.

  • 3

    Place the egg white in a shallow bowl. In another plate, spread the unsweetened shredded coconut.

  • 4

    Dip the chicken breast first in the egg white to coat, then press it into the shredded coconut until evenly covered.

  • 5

    Heat the coconut oil in an oven-safe skillet over medium heat. Sear the chicken on both sides until the coconut crust is lightly browned, about 2-3 minutes per side.

  • 6

    Transfer the skillet to the preheated oven and bake for 12-15 minutes until the chicken is cooked through.

  • 7

    Meanwhile, steam the cauliflower florets until very tender, about 8-10 minutes.

  • 8

    Place the steamed cauliflower in a blender and add the nonfat Greek yogurt along with a pinch of salt and pepper. Blend until smooth to create a creamy mash.

  • 9

    Plate the chicken alongside a generous serving of the cauliflower mash. Garnish with additional seasoning if desired and serve warm.

Crispy Coconut Crusted Chicken with Creamy Cauliflower Mash

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

Crispy Coconut Crusted Chicken with Creamy Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Crispy Coconut Crusted Chicken with Creamy Cauliflower Mash

Enjoy a delightful twist on classic comfort with this crispy coconut-crusted chicken paired with a silky cauliflower mash. The light crunch of coconut coating on tender chicken contrasts perfectly with the smooth, creamy cauliflower, creating a satisfying dish that's both nourishing and delicious.

NUTRITION

354kcal
Protein
34.6g
Fat
19.2g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Unsweetened Shredded Coconut

1 large Egg White

1 cup Cauliflower Florets

1 tbsp Nonfat Greek Yogurt

1 tsp Coconut Oil

Seasonings (Salt, Pepper, Garlic Powder) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, and garlic powder.

  • 3

    Place the egg white in a shallow bowl. In another plate, spread the unsweetened shredded coconut.

  • 4

    Dip the chicken breast first in the egg white to coat, then press it into the shredded coconut until evenly covered.

  • 5

    Heat the coconut oil in an oven-safe skillet over medium heat. Sear the chicken on both sides until the coconut crust is lightly browned, about 2-3 minutes per side.

  • 6

    Transfer the skillet to the preheated oven and bake for 12-15 minutes until the chicken is cooked through.

  • 7

    Meanwhile, steam the cauliflower florets until very tender, about 8-10 minutes.

  • 8

    Place the steamed cauliflower in a blender and add the nonfat Greek yogurt along with a pinch of salt and pepper. Blend until smooth to create a creamy mash.

  • 9

    Plate the chicken alongside a generous serving of the cauliflower mash. Garnish with additional seasoning if desired and serve warm.