Let’s transport somewhere tropical this week after that cold snap we just had… where is your favorite tropical vacation spot?? I think mine is Hawaii 🙂
This recipe is one of my favorites because it was inspired by my dad’s “famous breaded chicken,” a fan-favorite that gets requested over and over for parties and get togethers. The first time I had coconut-crusted-anything was in Hawaii, and it was then that I put on my chef hat and said “I can totally make this myself!” I love using unsweetened shredded coconut because it adds even more crunchy texture to the Panko coating (we also add shredded coconut to smoothies!)
The complimentary pineapple lime rice is delicious and the acidity brings out the coconut flavor of the chicken so well. This dish has the best combo of sweet and savory, while also being packed with nutrients.
You may be thinking, “coconut? I thought that was high in calories? Never!” Next week’s post will dive into problems with weight stigma, BMI, and how we need to change our thinking. Stay tuned!
Comment below if you try this recipe! You can also make the same recipe with shrimp instead of chicken. If using shrimp, bake at 400 degrees F for about 8 minutes. Enjoy!
