Lunch: Baked Coconut Tenders with Strawberry-Mango Salsa

Recipe by Marian Cooper Cairns Tender and oven-fried, these chicken tenders are jazzed up with coconut.

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Baked Coconut Tenders with Strawberry-Mango Salsa

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

Vegetable cooking spray
3 boneless, skinless chicken breasts
kosher salt
Freshly ground black pepper
1/2 c. cornstarch
1 1/2 tsp. garlic powder
2 large eggs
1 c. sweetened flaked coconut
1 c. panko bread crumbs
1 tsp. paprika
Lime wedges

Instructions

Preheat oven to 425 degrees F. Set an oven-proof wire rack on a rimmed baking sheet and spray with cooking spray.
Cut chicken into 1/2- to 3/4-inch-thick strips. Season with salt and pepper. Stir together cornstarch and garlic in a shallow dish. Place egg in a second shallow dish. Stir together coconut, breadcrumbs, paprika, and 1/2 teaspoon each salt and pepper in a third shallow dish.
Working one piece at a time, dip chicken in cornstarch mixture, then in the egg mixture, then in coconut mixture, pressing gently to help adhere. Transfer to the greased rack. Spray chicken with cooking spray until well coated.
Bake until golden brown and cooked through, 10 to 20 minutes.
For the salsa, combine all ingredients in a bowl. Let stand 10 minutes before serving.
Serve the chicken with the salsa and lime wedges.

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