Coconut Chicken

Our house is a hockey house. If I told you that we had to move to a different town when my oldest son turned five, just so he could play hockey in the same league that my husband did when he was a child, you might think we were crazy… but it’s true. Hockey games are a metaphor for life. “Time and space,” my husband (player, coach, hockey dad, and long-time hockey ref) tells us. It all comes down to time and space. Develop and manage your time, and create your space. It’s good advice for all of us, and it applies to everything we do.

Well, that sweet guy took over the kitchen last night, when I had to stay late at work. It’s the first time since we started our new way of cooking that he was challenged with making dinner. I have to say, my curiosity was peaked. How would my Shake-n-Bake with Rice-a-Roni fella do on his own? He scored BIG time! He didn’t go to a cookbook or the web; he MADE THIS THING UP!

Ingredients:

2 chicken breasts
1 container of low-fat Siggi’s coconut Greek yogurt
2 tablespoons unsweetened coconut flakes
​whole wheat panko bread crumbs

Pat chicken dry.

In a separate bowl, combine dry ingredients.

Coat chicken in coconut first and then in bread crumb/coconut mixture.

Bake at 350 for 30 minutes. Done!

In a hundred years, I never would have considered putting coconut yogurt on chicken. But it WORKS! It works magnificently! Siggi’s yogurt is super tangy and not sweet at all, which is the trick. Don’t try this with sweet Yoplait!

He sent me pictures as he cooked, which was adorable. I told him I’d feature him on the blog, if he captured the meal. (I love the picture of the spinach!) His salad was beautiful, and it must have been delish, as there was none of it left when I got home. That’s okay. There was a plate full of love in the warming drawer when I got home. Time and space. He allocated the time it took to create a simple, delicious dinner for me. He plated my meal when I got home at 9pm, and set the table with candles and a placemat to create a beautiful space. That’s what matters.

It cracks me up that he sent me this picture!!! ^^^

Why do I feel like my dinner is staring at me?? LOL

Coconut Chicken

Prep Time: 5 minutes
Servings: 4
Calories: 249kcal
We're not usually brand-specific, but this recipe has to be made with Siggi's Lowfat Coconut Yogurt. It's tangy, not sweet. Don't try this with a sweet yogurt!
Print Recipe

Ingredients

  • 1 lb chicken breasts or chicken tenderloins
  • 5 oz Siggi's lowfat coconut yogurt
  • 2 Tbsp shredded unsweetened coconut
  • cup whole wheat panko bread crumbs

Instructions

  • Preheat oven to 350º.
  • Mix together: coconut and bread crumbs in a shallow bowl. Spoon yogurt into a second shallow bowl.
  • Dredge chicken first through yogurt, and then into breadcrumb mixture. Repeat with other pieces of chicken. Place on a foil lined sheet pan.
  • Bake tenderloins 30 minutes, (bake chicken breasts for 45 minutes), until reaching an internal temperature of 165º.

Notes

This is a perfect recipe for a convection oven, if you have one. Suspend chicken on a wire rack above a sheet pan and place in oven. The breading will be crisp and the chicken will be tender. Convection ovens cook more quickly than standard ovens, so check the chicken about 5-10 minutes earlier, with an instant-read thermometer.

Nutrition

Calories: 249kcal | Carbohydrates: 19g | Protein: 30g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 244mg | Potassium: 440mg | Fiber: 2g | Sugar: 4g | Vitamin A: 34IU | Vitamin C: 5mg | Calcium: 6mg | Iron: 2mg

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