Description
Coconut Chicken with Mango Avocado Salsa: A Tropical Delight
Ingredients
- Boneless, skinless chicken breasts
- Coconut milk
- Unsweetened shredded coconut
- Fresh, ripe mangoes
- Ripe avocados
- Red onion
- Fresh lime juice
- Fresh cilantro
- Salt
- Pepper
- Cayenne
Instructions
- Begin by preheating your oven to 400°F (200°C). Season the chicken breasts with salt, pepper, and a pinch of cayenne. Set them aside.
- In a bowl, combine the coconut milk and shredded coconut. Dip each chicken breast into the coconut milk, ensuring it’s well-coated before rolling it in the shredded coconut to create an even layer.
- Place the coated chicken breasts on a baking sheet lined with parchment paper. Bake for about 20-25 minutes or until the chicken is cooked through and golden brown, reaching an internal temperature of 165°F (75°C).
- While the chicken is baking, prepare the mango avocado salsa. In a medium bowl, combine the diced mango, avocado, and red onion. Add lime juice and chopped cilantro, mixing gently to avoid mashing the avocado. Season with salt and pepper to taste.
- Once the chicken is done, let it rest for a few minutes. Slice it and serve it warm topped with the fresh mango avocado salsa. Enjoy the burst of tropical flavors!
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Coconut Chicken, Mango, Avocado Salsa