Coconut Chicken With Pina Colada Dip
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Hard
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. The coconut crusted chicken is crispy and tropical, and that creamy pina colada dip is absolutely addictive. I love that boneless skinless chicken breast is such a lean protein, keeping this dish light and satisfying without any guilt. Best of all, it's simple enough for busy nights when you want something impressive but don't have much time to spend in the kitchen.
Ella x
Ingredients
- 1 tablespoonfresh lime juice
- 1 tablespoonhot pepper sauce
- 1 canlight coconut milk
- ½ kgboneless skinless chicken breast
- 710 mlbreadcrumbs
- 237 mlsweetened flaked coconut
- 1 teaspoonsalt
- 1 teaspoonground pepper
- 3 ouncescrushed pineapple
- 3 ouncesfat free sour cream
- 4 ouncespina colada drink mix(nonalcoholic)
Detail level
Instructions
- 1
Preheat oven to 400°F.
- 2
Combine first 3 ingredients in a large plastic bag.
- 3
Add chicken to bag and seal.
- 4
Marinate in fridge 1½ hours - turn bag occasionally.
- 5
Combine bread crumbs, coconut, salt, and pepper in a bowl.
- 6
Remove chicken from marinade; discard remaining marinade.
- 7
Dredge chicken, 1 pc at a time into bread crumb mixture.
- 8
Place chicken on a sprayed baking sheet
- 9
Coat top of chicken with cooking spray.
- 10
Bake for 30 minutes or until done.
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