Crispy Oven-Baked Coconut Chicken

This recipe is one of my favorites. Baked instead of fried, these crispy-crunchy chicken breasts are coated in a shredded coconut and oat flour breading, creating a succulent dinner that you can enjoy guilt-free. The best part? This recipe is super simple— preparing this dish is an absolute snap. Enjoy these clean eats for dinner the next time you’re in need of an easy meal with minimal prep work. 

Coconut Chicken

Serves 1

4 ounce chicken breast
2 tablespoons oat flour (you can make this easily by grinding oats in a food processor until a flour-like consistency)
2 tablespoons unsweetened shredded coconut
1/2 packet Truvia/stevia
1/4 teaspoon black pepper
1 egg white
1 tablespoon light coconut milk

Preheat oven to 400 degrees. In a bowl, whisk together the egg white and the light coconut milk. In a separate bowl, combine the oat flour, coconut, stevia, and black pepper. Dip the chicken in the egg white mixture, followed by the oat flour mixture. Place on a prepared baking sheet, and bake at 400 degrees for 30 minutes, or until the chicken is fully cooked.

 

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1 comment

  1. Looks delightful! We can share in your Caribbean calypso by trying it! 🙂
    Did you ever use shrimp or scallops with it?

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