Coconut-Crusted Chicken with Sweet Chili Sauce

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

Coconut-Crusted Chicken with Sweet Chili Sauce

YOUR SOLIN GENERATED RECIPE

Coconut-Crusted Chicken with Sweet Chili Sauce

Tender chicken breast strips coated in a crisp coconut crust and baked until golden, served with a vibrant sweet chili dipping sauce and steamed broccoli.

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NUTRITION

482kcal
Protein
53.0g
Fat
22.1g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 tbsp unsweetened shredded coconut

1 tbsp almond flour

0.5 large egg

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup broccoli florets

1 tbsp sweet chili sauce

1 tsp coconut oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper, lightly greasing it with the coconut oil.

  • 2

    Slice the chicken breast into even strips and season them on all sides with the sea salt and black pepper.

  • 3

    In a shallow bowl, whisk the egg until smooth. In a separate bowl, combine the shredded coconut and almond flour.

  • 4

    Dip each chicken strip into the egg wash, then dredge in the coconut mixture, pressing firmly to ensure the coating adheres.

  • 5

    Place the chicken on the baking sheet and bake for 15-18 minutes, flipping once halfway through, until the crust is golden and the chicken is cooked through.

  • 6

    While the chicken is roasting, steam the broccoli florets until they are tender-crisp and bright green.

  • 7

    Serve the hot coconut chicken immediately alongside the steamed broccoli with the sweet chili sauce for dipping.

Coconut-Crusted Chicken with Sweet Chili Sauce

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

Coconut-Crusted Chicken with Sweet Chili Sauce

YOUR SOLIN GENERATED RECIPE

Coconut-Crusted Chicken with Sweet Chili Sauce

Tender chicken breast strips coated in a crisp coconut crust and baked until golden, served with a vibrant sweet chili dipping sauce and steamed broccoli.

NUTRITION

482kcal
Protein
53.0g
Fat
22.1g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 tbsp unsweetened shredded coconut

1 tbsp almond flour

0.5 large egg

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup broccoli florets

1 tbsp sweet chili sauce

1 tsp coconut oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper, lightly greasing it with the coconut oil.

  • 2

    Slice the chicken breast into even strips and season them on all sides with the sea salt and black pepper.

  • 3

    In a shallow bowl, whisk the egg until smooth. In a separate bowl, combine the shredded coconut and almond flour.

  • 4

    Dip each chicken strip into the egg wash, then dredge in the coconut mixture, pressing firmly to ensure the coating adheres.

  • 5

    Place the chicken on the baking sheet and bake for 15-18 minutes, flipping once halfway through, until the crust is golden and the chicken is cooked through.

  • 6

    While the chicken is roasting, steam the broccoli florets until they are tender-crisp and bright green.

  • 7

    Serve the hot coconut chicken immediately alongside the steamed broccoli with the sweet chili sauce for dipping.