YOUR SOLIN GENERATED RECIPE
Coconut Crusted Chicken with Creamy Coconut Sauce and Roasted Asparagus
Enjoy a unique twist on a classic chicken dish where tender chicken breast is coated in unsweetened shredded coconut for a tropical crunch. Paired with a delicate, light coconut sauce and roasted asparagus, this dish brings together a harmonious blend of flavors that are both nourishing and satisfying.
INGREDIENTS
5 oz Chicken Breast (approx. 142g)
1 large Egg White (approx. 33g)
1/3 cup Unsweetened Shredded Coconut (approx. 28g)
1/4 cup Light Coconut Milk (approx. 60g)
Approximately 50g Asparagus
1 tsp Olive Oil
Seasonings: Salt, Pepper, Garlic Powder
PREPARATION
Preheat your oven to 400°F.
Pat the chicken breast dry and season with salt, pepper, and a pinch of garlic powder.
In a shallow bowl, whisk the egg white. In another plate, spread the unsweetened shredded coconut.
Dip the chicken breast first into the egg white, allowing any excess to drip off, then press into the shredded coconut to coat evenly.
Heat a skillet over medium-high heat and add the olive oil. Sear the coconut-crusted chicken for 2-3 minutes on each side until golden brown.
Transfer the chicken to a baking sheet and place in the oven. Bake for an additional 8-10 minutes until fully cooked.
While the chicken bakes, prepare the sauce by gently warming the light coconut milk in a small saucepan. Add a pinch of salt and garlic powder, stirring until well combined. Keep warm on low heat.
Trim the woody ends of the asparagus and toss with a little olive oil, salt, and pepper. Arrange the asparagus on a separate baking pan.
Roast the asparagus in the oven alongside the chicken for about 10 minutes until tender and slightly crispy.
Plate the coconut-crusted chicken, drizzle with the creamy coconut sauce, and serve with a side of roasted asparagus.