Tuesday, November 16, 2010

Coconut Crusted Chicken with a Side of asparagus and Spinach Salad by Coach Alex

photo compliments of my PT Client Yvonne Para.  She is on the last week of her 21 day paleo challenge and loving it! GO YVONNE

Coconut Crusted Chicken

  • 4 skinless boneless chicken thighs or chicken breasts

  • 1 egg

  • 1 teaspoon water

  • 1 cup unsweetened shredded coconut

  • 1/2 to 1 teaspoon coconut oil or enough to just coat the bottom of a heavy skillet


  • Whisk egg with water in a flat dish and set aside.

  • Place chicken pieces individually between 2 sheets of waxed paper. Using a meat mallet pound the chicken to uniform sized pieces. Uniform pieces allow for even cooking.

  • Dip chicken pieces in egg mixture until coated.

  • Place chicken in coconut and turn until coated evenly.

  • In the meantime heat the coconut oil in a heavy skillet. Place the chicken pieces in the skillet and cook until coconut is browned and chicken liquid runs clear flipping once. Cooking takes about 3-4 minutes per side depending on the thickness of the meat. Serve with a salad and a Grilled Pineapple slice.

  • Asparagus

    • 1 bunch asparagus
    • 1 Tbsp olive oil
    • 2 tsp thyme
    1. Remove the tough ends off of the asparagus.
    2. Place in a roasting pan
    3. Drizzle the oil and thyme over the asparagus and toss together until well coated.
    4. Bake at 400 degrees for 10 minutes, then reduce the heat to 250 for 15 more minutes.

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