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Coconut-Crusted Chicken with Mango Salsa

Here’s another Rachael Ray recipe that was quite good, and the only change I had to make to paleoize it was to use olive oil instead of vegetable oil. Cool, eh?  (Hmmm … does anyone say cool anymore?)

Ingredients for Coconut-Crusted Chicken with Mango Salsa

Ingredients for Coconut-Crusted Chicken with Mango Salsa (1 of 2)

Of course, we’ll need chicken.  I used four (4) skinless boneless chicken breasts.

Skinless and Boneless Chicken Breasts

Skinless and Boneless Chicken Breasts (2 of 2)

Then I prepped the vegetables ~ just a little dicing.

Prep the Vegetables

Prep the Vegetables

The chicken is dipped in a whipped egg and tossed in the unsweetened coconut to be coated.  Then it’s cooked in a heated skillet on both sides before baking in the oven.

Coat the chicken with egg and unsweetened coconut flakes

Coat the chicken with egg and unsweetened coconut flakes

Once the chicken is brown on one side, turn it over and cook it on the other side.

Cook the chicken

Cook the chicken

Okay then ~ ready to see this simple and easy paleo recipe?

Ingredients

  • 1/2 pound frozen mango, thawed and chopped
  • 1/2 cup chopped red bell pepper
  • 1/3 cup chopped red onion
  • 2 tablespoons chopped cilantro
  • 1 tablespoon rice vinegar
  • Salt and pepper
  • 1 egg, scrambled
  • 1/2 cup shredded unsweetened coconut
  • 4 – 6 ounce skinless, boneless chicken breasts
  • 3 tablespoons olive oil

Directions

  1. Preheat the oven to 350 degrees .
  2. In a small bowl, combine the mango, bell pepper, onion, cilantro and vinegar then season with salt and pepper.
  3. In a shallow bowl, beat the egg with 1 teaspoon water and 1/2 teaspoon salt.
  4. Place the coconut in another shallow bowl.
  5. Dip the chicken in the egg, then in the coconut. Press to coat. You want to make sure the chicken is coated on both sides.
  6. In a large, ovenproof skillet, heat the oil over medium-high heat.
  7. Add the chicken and cook, turning once, until golden, about 3 minutes.
  8. Transfer the skillet with the chicken in it to the oven and bake until cooked through, about 12 minutes.
  9. Serve the chicken with the mango salsa on top or on the side.

Coconut-Crusted Chicken with Mango Salsa

Paleo Coconut-Crusted Chicken with Mango Salsa

I served this with sliced avocado and a zucchini-carrot medley.

To see additional paleo recipes, click here.

To see the original recipe, click here.

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