Spicy Coconut Chicken

Ingredients

• 2 boneless skinless chicken breast cut into strips
• 1 cup panko breading
• 1/2 cup coconut flakes
• 1 tablespoon red pepper flakes
• 1/2 teaspoon cayneen pepper

Directions

In a large bowl mix the chicken breast, red pepper flakes, and cayane pepper. Cover and set in fridge for 30 minutes.

In a skillet on low heat toast the coconut flakes till slightely golden, add to a mixing bowl with the panko breading.

After chicken has sat toss thoughally in the panko coconut mix

Spray a cooking sheet with cooking spray and add chicken

cooke at 350 degrees for 30-40 minutes

Dipping Sauce

• 6oz plain green yourt
• 3/4 cup pineapple
• 1 Tablespoon coconut water

Blend all ingredients (if you dont have a food processor or blender just cut the pineapple into small pieces) Chill till ready to eat

Whip up a quick veggie as a side and you have a meal :)

Servings

3 strips of chicken and 2 Tablespoons of pineapple dipping sauce

342 Calories