Easy Sweet Coconut Chicken

3 Chicken breasts with bone and skin removed, cut them each in half so you'll have 6-3 oz pieces
1/2 cup dried cranberries (or fruit of your choice, pineapple would be good too)
small can of light coconut milk (7 oz)
1/2 cup sweetened flaked coconut (as used for baking)


Nutrition Facts


6 Servings



Amount Per Serving


Calories 213.5

Total Fat 5.9 g

Saturated Fat 3.9 g

Polyunsaturated Fat 0.4 g

Monounsaturated Fat 0.5 g

Cholesterol 68.4 mg

Sodium 95.7 mg

Potassium 324.4 mg

Total Carbohydrate 12.4 g

Dietary Fiber 0.8 g

Sugars 6.6 g

Protein 27.5 g


Vitamin A 0.5 %

Vitamin B-12 7.5 %

Vitamin B-6 33.4 %

Vitamin C 2.4 %

Vitamin D 0.0 %

Vitamin E 1.0 %

Calcium 1.5 %

Copper 3.8 %

Folate 1.3 %

Iron 5.6 %

Magnesium 9.1 %

Manganese 9.8 %

Niacin 66.6 %

Pantothenic Acid 10.3 %

Phosphorus 23.8 %

Riboflavin 6.6 %

Selenium 31.5 %

Thiamin 5.7 %

Zinc 7.1 %

makes 6- 3 oz of chicken servings.
I pour can of coconut milk in an 8 x 8 pan, place chicken breasts side by side not touching, then sprinkle flaked coconut and dried cranberries over the chicken. Cover with foil or lid. Bake at 350 degrees or until breasts are cooked thru for about 30 minutes or so, watch that the milk doesn't burn, also I basted the chicken with the coconut milk in the pan. I have also served it over rice. Its very filling and curbs your sweet tooth so you don't crave dessert! Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user PARROTHEADS6.