Crispy Coconut Chicken with Mango Salsa

I’d like to introduce you to a friend of mine that I’ve enjoyed getting to know for the past little while. After a few e-mails sent back and forth and finding out that our husbands are in the same career field {among many other things we have in common}, I immediately knew I was going to like this girl! She is seriously so stinking sweet and has such an adorable blog! I’ll let her do the talking today.

Hey all you High Heels and Grills readers!
I already wanna be your friend because you are followers of this AMAZING blog. 
Seriously, how many of their recipes do you have pinned? Oh, all of them? Me too!
Sarah was my very first bloggy friend. Truly! People like her is what makes blogging so dang fun. We have a lot in common, and I loved her right from the start. When she asked me to do a guest post, my first reaction was, “How did I get logged into someone else’s email? Wait, this is my email. WHAT?! SERIOUSLY?!” I am beyond flattered and so happy to be here! 

Hi, I’m Stacia, and I am a coconut addict. 
I seriously eat shredded coconut straight from the bag, with a spoon. So naturally, anything with “Coconut” in the title, catches my immediate and undivided attention. I saw this recipe on The Fit Cook blog while doing a search for coconut recipes. 
Coconut and mangoes? Shoot, I’m sold! Here is the slightly varied, recipe-

What you’ll need-

-1 red bell pepper
-1 yellow bell pepper
-1 ripe mango
-1/4 red onion (can be omitted if you are not a fan of onions)
-1 large tomato
-1/2 cup cilantro
-1 egg
-1 bag ( 7oz.) sweetened shredded coconut
-1/2 tsp. cayenne peper
-6 boneless, skinless chicken breasts
-1 1/2 Tbs. coconut oil (extra virgin olive oil would also work)
– salt and pepper to taste

What you do-

1. Preheat oven to 375 degrees.
2. Whisk egg in shallow bowl. In separate bowl, combine coconut, (I’m a fiend, and went heavy on the coconut. Feel free to use less) cayenne pepper, and a pinch of salt and pepper.
3. Dip each chicken breast in the egg until coated, and let the excess run off. Then dip chicken in the coconut combo making sure it is thoroughly coated.
4. Heat the coconut (or olive) oil in a skillet over medium-high heat. Cook the chicken for about 3 minutes on each side, or until golden.
5. Place chicken breasts on parchment paper lined cookie sheet, and bake for about 25 more minutes. Start checking at 20, to make sure they aren’t being over cooked.
6. While the chicken is baking, prepare the salsa by dicing both peppers, mango, onion, tomato and cilantro. Season with S&P to taste. 
7. When the chicken is cooked, place on your fancy serving dish, (or in our case, our plates) and top with mango salsa. 
8. ENJOY!!!

The whole family loved it, including the kids, for which it was a colorful and tasty way to get their fruits and veggies in for the day. 

Thanks so much for having me Sarah! It was a pleasure. And for all you HH&G readers, come on over to Feathers & Sunshine to see what else I’m up to! I write about life with 4 kids, health and fitness, crafting and DIY, basically any and everything that brings me “Sunshine”!

Doesn’t that chicken look delicious?? I, too, am a coconut fan, so I cannot wait to try this! Thank you so much for being here, Stacia, and for sharing your talents with us! If you guys like what you saw today, feel free to follow Stacia on Pinterest and check out her shop. You won’t regret it. Have a great day friends!

Linking up here.


  1. says

    Looks so yummy! I love your crispy coconut chicken and I love the salsa too! I thought mango salsa can only be paired with nachos but I’m wrong. I’ll try this recipe soon and will add coconut oil in my salsa to make the aroma more delicious.


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