Coconut Crusted Chicken
Prep Time: 10 minutes
Cooking Time: 20 minutes
You can eliminate the Panko crumbs for lower carbs. These are delicious served leftover on a salad.
1 1/4 pounds chicken breast, boneless and skinless
2 tablespoons lime(s), juice only
1/3 cup coconut, flaked
1/3 cup panko crumbs, japanese style
1/4 teaspoon pepper, black, ground
1/4 teaspoon salt
Preheat oven to 425 degrees. Slice chicken into strips about 1/2 inch wide. Spray baking dish with cooking spray and place chicken in the dish. Salt and pepper the chicken to taste. Drizzle lime juice over the chicken. Place the coconut and panko in a shallow dish and mix together. Dredge each piece of chicken in the coconut mixture and return to baking dish. Sprinkle remaining coconut over the tops of the chicken. Coat tops with cooking spray. Bake for 15 to 20 minutes or until the chicken is cooked through and the coconut is lightly browned.
Per Serving About: 200 calories, 6 g fat, 3 g saturated fat, 0 g trans fat, 30 g protein, 7 g carbohydrates, 1 g dietary fiber, 230 mg sodium; WW Points plus value 5