Just a simple WV girl, 19, studying Dietetics, and blogging my life-learned happiness of a healthy lifestyle. What is the secret? Go back to the basics...live simply.

Coconut Crusted Chicken with Mango Salsa and collard greens on the side.

During spring break, I had an awesome meal of coconut crusted tilapia with a mango dressing. I had a craving for it and decided to recreate a chicken meal of it. I looked through my cookbook & online to find a coconut chicken recipe, but most had nuts (I’m allergic) and others had coconut flour (which I can’t find). Then the salsa recipes I read all called for jalapeno and other things (which I didn’t have). So I mixed a couple recipes together, took out some ingredients, and came up with this. 

Coconut crusted chicken:

What you need:
-3 chicken breasts
-unsweetened coconut flakes
-coconut milk
-egg beaters

What you do:
Preheat oven to 400. Line a cookie sheet with aluminum foil. Get 2 wide bowls (like a pasta dish). In one, mix 1/2 cup coconut milk & 1/2 cup egg beaters. In the other, pour coconut flakes into.
Take a piece of chicken, bathe it in the coconut/egg mixture. Now flip it around in the coconut flakes until well coated. Place on baking sheet and repeat.
Once they are all on the baking sheet, sprinkle the tops with extra coconut flakes and then with a spoon drizzle extra milk/egg mixture on the top.
Place in oven, cook for 23-25 minutes.

Mango Salsa:

What you need:
-3 ripe mangos
-purple onion
-red bell pepper
-lemon juice
-lime juice
-red pepper flakes

What you do:
Get a medium sized bowl. Peel and dice the mangos. Then, dice red bell pepper and onion and add to mixture. Pour 1 tablespoon lime juice and 1/2 tablespoon of lemon juice. Sprinkle red paper flakes. Stir. Cover. Refrigerate for 20 minutes to let flavors soak before serving.

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