coconut almond chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 382.2
- Total Fat: 23.9 g
- Cholesterol: 111.5 mg
- Sodium: 387.1 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 2.6 g
- Protein: 30.4 g
View full nutritional breakdown of coconut almond chicken calories by ingredient
Introduction
a delightful alternative to fried chicken, I serve with steamed brown rice and sautéed asparagus. a delightful alternative to fried chicken, I serve with steamed brown rice and sautéed asparagus.Number of Servings: 4
Ingredients
-
16 oz boneless skinless chicken breast, raw (by YOULOSEGIRL)
0.25 cup Progresso Bread Crumbs - Italian Style
.25 cup, sliced Almonds
.25 cup, shredded Coconut, raw
1 serving Great Value Imitation Bacon Bits (1 TBSP = 7 grams)
.25 serving Brown rice (1 cup cooked)
8 spear, medium (5-1/4" to 7" lo Asparagus, fresh
1 tsp Garlic
6 tbsp Butter, salted
1 dash Salt
1 dash Pepper, black
.25 tsp crushed red pepper flakes (by TORI7HARRISON)
Tips
for making wraps for lunch, use left overs and slice chicken into bite sized pieces, I personally use a mixture of arugula and baby spinach for the greens, 1 slice of tomato cut in half, shreaded carrots, and a few pieces of broccoli flourettes (if you have them) drizzle about a tsp, or a tsp and a half of italian dressing for a little zing. Roll in either a whole wheat sun dried tomato, or spinach tortilia wrap, and enjoy!
Directions
Items you will need:
1 medium sized mixing bowl
1 small mixing bowl
Rice cooker, or pot to boil rice
1 8" or 12" sauce pan
1 zip lock bag
1 2 sided meat tenderizer
In a zip lock bag, add almonds, and bacon bits,
crush to a rough consistency.
Combine 1/4 tsp red pepper flakes, bread crumbs (I use garlic and herb), coconut,
and almond mixture into a medium sized mixing bowl and mix together well. add salt and pepper to taste.
in a microwave safe container, melt 3 Tbsp of butter, and pour into small mixing bowl.
Dredge chicken in butter and coat well, place chicken in breading mixture and coat well ( do not repeat process) place breaded chicken on foil lined cookie sheet (the foil just saves you from having to scrub another dish lol) bake at 400 degrees for 25 minutes or until juices run clear.
in a sauce pan add trimmed asparagus, 3 tbsp. butter, 1 tsp minced garlic, and salt and pepper to taste. Sautee until asparagus turns a bright green color, and has a slight limp.
I would recommend starting the brown rice first, especially if you have a rice cooker, as brown rice takes longer to cook than white rice. see instructions on product packaging on how to prepare.
I also recommend using thin sliced boneless, skinless chicken breast. I cut them into halves. It ensures the cooking time, and saves the trouble of having to butterfly cut a full breast.
I hope you guys enjoy the recipe, its a hit every time I make it. Left overs are really great in wraps, so make a lot if you are into the whole meal prep for the week thing.
Serving Size: makes 4 servings. (1/4 cup rice. 1 chicken breast thinly sliced, and 8 spears of asparagus
Number of Servings: 4
Recipe submitted by SparkPeople user ROCKDRUMMER77.
1 medium sized mixing bowl
1 small mixing bowl
Rice cooker, or pot to boil rice
1 8" or 12" sauce pan
1 zip lock bag
1 2 sided meat tenderizer
In a zip lock bag, add almonds, and bacon bits,
crush to a rough consistency.
Combine 1/4 tsp red pepper flakes, bread crumbs (I use garlic and herb), coconut,
and almond mixture into a medium sized mixing bowl and mix together well. add salt and pepper to taste.
in a microwave safe container, melt 3 Tbsp of butter, and pour into small mixing bowl.
Dredge chicken in butter and coat well, place chicken in breading mixture and coat well ( do not repeat process) place breaded chicken on foil lined cookie sheet (the foil just saves you from having to scrub another dish lol) bake at 400 degrees for 25 minutes or until juices run clear.
in a sauce pan add trimmed asparagus, 3 tbsp. butter, 1 tsp minced garlic, and salt and pepper to taste. Sautee until asparagus turns a bright green color, and has a slight limp.
I would recommend starting the brown rice first, especially if you have a rice cooker, as brown rice takes longer to cook than white rice. see instructions on product packaging on how to prepare.
I also recommend using thin sliced boneless, skinless chicken breast. I cut them into halves. It ensures the cooking time, and saves the trouble of having to butterfly cut a full breast.
I hope you guys enjoy the recipe, its a hit every time I make it. Left overs are really great in wraps, so make a lot if you are into the whole meal prep for the week thing.
Serving Size: makes 4 servings. (1/4 cup rice. 1 chicken breast thinly sliced, and 8 spears of asparagus
Number of Servings: 4
Recipe submitted by SparkPeople user ROCKDRUMMER77.