Published on August 15th, 2014 | by Kristen Swain0
Low Carb Baked Coconut Chicken
ANOTHER low carb meal idea? Please hang in there with me. Yes, we are eating low carb, but this low carb baked coconut chicken is for everyone. Because…it’s super easy to fix, and it’s really delicious! I don’t do a whole bunch of dips and stuff, but you could chose to do a sweet dip, or a sweet and sour sauce with these and that would be wonderful.
These seriously come together so fast. You’ll be amazed, and they are baked, not fried, so much healthier as an option. You can take less than 10 minutes getting them on the pan, and into the oven.
I didn’t even take photos of the process, it’s so easy! One note – I have seen this version with breadcrumbs or flour, I do not think it needs it, but if you so desire, you can mix panko breadcrumbs in with the shredded coconut.
Cut your chicken breast into pieces. Try to make them about the same size, as even as possible.
In one bowl, quickly whisk two eggs and option- a couple tablespoons water or you can use milk if you aren’t worried about the carbs.
In a second bowl, place about 1/3 of a bag of shredded coconut – if you are able to find unsweetened, fine. But I only see the sweetened kind – Kraft brand has 5 net carbs per serving.
Take your cut chicken breast and dip into the egg mix, then into the shredded coconut. Place on a baking pan – either a non-stick or parchment lined pan.
Bake at 400 degrees for about 20 minutes – until the chicken is cooked through and the coconut is lightly browned. Serve with green veggies!
If you want really toasty coconut, you could stick it under a broiler for a moment, but it burns quickly so watch it like a hawk!