Coconut Crusted Chicken with Mango Pepper Salsa

Okay, this was said yesterday but I need to say it again…I love Pinterest.  It is such a great way for me to find new recipes and ideas for my home and family.  I found this blog, The Fit Cook, the other day and I immediately found a recipe that I had to make.  This one did not disappoint.  The flavors were incredible and it was easy and so fresh for summer.  Plus, I love that it was pretty healthy, too!
My husband and I determined that we could just eat the salsa by itself or put it on any type of meat or fish. Or course we could eat it with tortilla chips but that may defeat some of the health benefits.
The original recipe called for unsweetened coconut but I had sweetened on hand so I used that.  And it took my chicken a little longer in the oven to cook completely but I would start checking after 10 minutes in the oven and bring your chicken to 165 degrees.  The time will vary depending on how thick your chicken breasts are.  I could also see myself making these into more of chicken strips which would reduce the cooking time.  Definitely do not delay in making this recipe!  I can’t wait to make it again!
Lastly, this is so overdue…seeing that my last update was when Jackson was one-year-old.  But I have finally updated my About Me page.  We have added another little boy, Bennett, to our happy chaos and we have another one on the way and it is a GIRL this time.  I am sure you will see more healthy, family friendly recipes from me and maybe some more posts about how I control my chaos (if I ever figure that out!).
Coconut Crusted Chicken with Mango Pepper Salsa | Crumbs and Chaos
Coconut Crusted Chicken with Mango Pepper Salsa

Ingredients

  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 sweet yellow onion, diced
  • 1 ripe mango, diced
  • 1 large tomato, seeded and chopped
  • 1/4 cup fresh cilantro, chopped
  • 2-3 tablespoons balsamic vinegar
  • 1 egg
  • 1/2 cup shredded sweetened coconut
  • 1/4 teaspoon cayenne pepper
  • 4 boneless, skinless chicken breasts, about 6 oz each
  • 2 tablespoons extra virgin coconut oil or olive oil

Instructions

  1. Preheat oven to 375 degrees. In a large bowl combine red and yellow pepper, onion, mango, tomato, cilantro and balsamic vinegar. Season with salt and pepper.
  2. Whisk the egg in a shallow bowl. In a separate bowl, combine coconut, cayenne pepper and a little salt and pepper.
  3. Place chicken breasts on paper towel and pat dry to remove excess moisture. Season with salt and pepper. Pass each chicken breast through the egg, and then dredge through the coconut mixture until evenly coated.
  4. Heat the coconut oil in a large oven safe pan over medium high heat. Cook the chicken for 2-3 minutes on each side or until golden. Finish cooking the chicken in the oven, about 10 minutes.
  5. Place the chicken on a serving dish and top with mango pepper salsa.
  6. Enjoy!
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Recipe adapted from The Fit Cook.

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Comments

  1. Hi! Just stopped by to pass on the Sunshine Award! Stop by my blog for the details.

    This chicken looks amazing!

  2. That looks really yummy! I never think to cook with coconut!

    Thanks so much for sharing at The DIY Dreamer.. From Dream To Reality!

  3. This looks and reads VERY yummy!

  4. This is a very nice chicken dish. Would you be happy to link it in to my Chicken Edition of Food on Friday? This is the link . I found this via The Real Housewives of Riverton.

Trackbacks

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  3. […] Coconut Crusted Chicken with Mango Pepper Salsa by Crumbs & Chaos […]

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