How To Make Coconut Chicken with Cucumber Salad
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup shredded coconut
- 1/2 cup breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- 1 cup flour
- 2 tbsp vegetable oil
- 2 cucumbers, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp honey
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a shallow bowl, combine the shredded coconut, breadcrumbs, salt, and black pepper.
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Dip each chicken breast into the flour, shaking off any excess. Then dip it into the beaten eggs, followed by the coconut mixture, pressing gently to adhere.
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Heat the vegetable oil in a large skillet over medium heat. Cook the coated chicken breasts for 3-4 minutes on each side until golden brown. Transfer the chicken to the prepared baking sheet.
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Bake the chicken in the preheated oven for 12-15 minutes or until cooked through and crispy.
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In a small bowl, whisk together the lime juice, honey, salt, and pepper to make the dressing for the cucumber salad.
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In a serving bowl, combine the sliced cucumbers, red onion, and chopped cilantro. Drizzle the dressing over the salad and toss to coat.
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Serve the crispy coconut chicken with the refreshing cucumber salad.
Nutrition
- Per serving : Calories
- Total Fat : 18g
- Saturated Fat : 10g
- Cholesterol : 152mg
- Sodium : 491mg
- Total Carbohydrates : 34g
- Dietary Fiber : 5g
- Sugar : 11g
- Protein : 37g
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