Coconut Chicken Breast Recipe

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!

This coconut chicken breast recipe can help you lose weight!



1 poundOrganic chicken breast
1/4 cupOrganic coconut milk (the stuff in the can, not the carton)
1Free range egg
1 cupPanko bread crumbs
1 cupShredded coconut (unsweetened)
1 teaspoonPink sea salt
1/4 teaspoonCurry powder (optional)
 Coconut cooking spray


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



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