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Crispy Coconut Chicken with Mango Salsa

Ingredients

  • 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

Instructions

  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!!!