Coconut Chicken Breast Recipe

 In Blog

Chicken seems to be everyone’s “go to” as a protein source when it comes time to get in shape. While one could argue that there are better foods from which to get your protein, I know that people will still make chicken a mainstay on the menu. So I’ve decided to hook you guys up with a pretty good – and simple – chicken breast recipe. Because if you don’t spice up all that chicken, things can get pretty boring real fast.

This particular recipe makes use of coconut in its milk as well as shredded form. Coconut has been linked to helping enhance thyroid function, so be ready to eat up and lose some bodyfat!

[image_frame style=”framed_shadow” align=”center” alt=”This coconut chicken breast recipe can help you lose weight!”]https://iamupperechelon.com/wp-content/uploads/2015/11/Coconut.png[/image_frame]

 

Ingredients

Amount Item
1 pound Organic chicken breast
1/4 cup Organic coconut milk (the stuff in the can, not the carton)
1 Free range egg
1 cup Panko bread crumbs
1 cup Shredded coconut (unsweetened)
1 teaspoon Pink sea salt
1/4 teaspoon Curry powder (optional)
  Coconut cooking spray

Steps

Number Step
1 Spray a cooking sheet with the coconut spray and turn the oven to 375 degrees
2 Cut the chicken into thin strips
3 In a large bowl, mix the egg and coconut milk together
4 In a baking dish, combine coconut flakes, salt, panko, and curry
5 Dip chicken strip into the egg/milk mixture and then roll it in the bread crumbs
6 Place the coated chicken on the cookie sheet and bake the chicken for 25 minutes
Optional You can broil the chicken for a few minutes to make the strip a bit crispier

 

Nutrition Info (serving size: 4 ounces/1 palm)

Fat (g) Carbs (g) Fiber (g) Sugar (g) Protein (g)
8.5 12 6.5 4 30

 

 

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