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Coconut Crusted Chicken with Thai Slaw

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Indulge in the tropical delight of Coconut Crusted Chicken paired with zesty Thai Slaw. This dish features tender, crispy chicken coated in a crunchy coconut breadcrumb crust, perfectly complemented by a refreshing slaw bursting with vibrant flavors. Ideal for weeknight dinners or special occasions, this recipe is quick to prepare and will impress everyone at your table.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup unsweetened coconut flakes
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons fresh lime juice
  • 4 cups shredded cabbage (green or mixed)
  • 1/2 cup shredded carrots
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped green onions
  • 1/4 cup creamy peanut butter
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons water (adjust for consistency)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Set up a dredging station with three shallow bowls: one for flour seasoned with salt and pepper, one for beaten eggs mixed with lime juice, and one for combining coconut flakes and panko breadcrumbs.
  3. Coat each chicken breast by first dipping it in flour, then egg mixture, and finally pressing into the coconut-panko mix until fully coated.
  4. Arrange coated chicken on the baking sheet and bake for 25-30 minutes until golden brown and internal temperature reaches at least 165°F (74°C).
  5. While chicken bakes, prepare the slaw by mixing cabbage, carrots, cilantro, and green onions in a bowl. In another bowl, whisk together peanut butter, soy sauce, lime juice, and water; pour over slaw and toss to combine.
  6. Serve baked chicken alongside Thai slaw and drizzle with additional sauce if desired.

Nutrition

Find it online: https://recipeelite.com/crispy-coconut-crusted-chicken-with-thai-slaw-recipe/