Saturday, March 12, 2016

Coconut Crusted Chicken and Roasted Pepper Medley

Baked Coconut Chicken
©2016 Photograph by Dawn Gagnon

This recipe is healthy and tasty and a better alternative to frying chicken or using shake and bake. When you're on low carb diets, you tend to miss out on a lot of crispy and crunchy things that carb snacks offer, so trying to find things to make up for that is a key goal of mine. No diet will work long term if it is one you can't stick to. This I can't stress enough. This recipe is simple and so easy. There's some carb count with the sweet peppers but overall this is pretty darn healthy and can be  incorporated into any diet.

Pre-heat your oven to 400 Degrees
You will need some cooking spray
Make sure to use well thawed Chicken Breasts
Use a large enough casserole disk or platter for dredging your chicken
All seasonings are suggestions, use your own preferences

In a large casserole or baking dish, add around 4 cups of unsweetened, all natural coconut flakes. Do not use sweetened kinds used for desserts as they have sugar which is a no no for low carb dieting.
For each chicken breast- and bear in mind you can use thighs as well. Whatever you have on hand will do season before coating in the coconut mixture. If you wait until after the coconut is covered on the chicken the flavors don't make as good a contact with the meat and you may not be able to detect any flavors.

I like to use soul seasoning for spicy chicken, but all purpose seasoning and poultry seasoning works very well too. I also like to mix into my shredded coconut some dried Rosemary. Once you have seasoned your chicken pieces on both sides, simply place into your shredded coconut mixture and and press firmly, turn over and do on the other side of the chicken.

Place chicken on a pan that has been sprayed well with cooking spray. I like the Olive oil varieties.
Once all chicken is assembled on the pan, coat the tops of the chicken with additional cooking spray. This will give the crust a nice golden color. If your chicken browns a little too fast, you can simply loose lay a piece of tin foil over them for the remainder of the baking time.

Bake in the over until a pierced chicken's juices run clear. Usually around a half hour or so.
To keep things simple, make the side dish something that can also be baked like the roasted veggies in the photograph. Enjoy~

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