Coconut-crusted chicken tenders recipe for dinner tonight
30
- Prep Time10 min
- Total Time25 min
- Makes4 Servings
Photo by Roberto Caruso
Ready in 25 minutes and clocking in at under 400 calories, this easy recipe will be an instant hit.
Ingredients
3 to 4 skinless, boneless chicken breasts, about 500 g
1 tbsp hot chili-garlic sauce
2 tsp soy sauce
1 cup unsweetened desiccated coconut
1 tbsp all-purpose flour
Instructions
PRE HEAT oven to 425F. Set a rack on a large baking sheet. Spray rack with oil. Set aside.
CUT chicken into 1/2-in. strips. Stir chili-garlic sauce with soy in a medium bowl. Add chicken and stir until well coated.
COMBINE coconut with flour in another medium bowl. Coat each chicken strip with coconut mixture and lay on prepared rack. Bake in centre of oven until chicken is golden brown and cooked through, about 10 to 15 min.
Nutrition (per serving)
Calories 300, Protein 30g, Carbohydrates 7g, Fat 17g, Fibre 4g, Sodium 245mg.
Serve with a delicious Mediterranean broccoli salad
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.