Rating: 3.5 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 6
  • 4 star values: 2
  • 5 star values: 4

We love the hint of toasted coconut flavor in Coconut Chicken Strips and Basmati Rice. Make this chicken dish a weeknight staple—it's ready in just 35 minutes.

Ivy Manning
Recipe by Cooking Light April 2014

Gallery

Jason Wallis; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: about 3 chicken strips, 1/2 cup rice, and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°. Place a foil-lined baking sheet in oven as it preheats.

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  • Bring rice and stock to a boil in a small saucepan; cover, reduce heat to low, and simmer 25 minutes. Remove from heat; cover and let stand 5 minutes. Stir in cilantro and lime juice.

  • Place flour in a shallow dish. Place egg whites in a shallow dish. Combine panko and coconut in a shallow dish. Sprinkle chicken with pepper and salt. Dredge half of chicken in flour; dip in egg whites. Dredge in panko mixture, pressing to adhere. Place chicken on prepared baking sheet; coat chicken with cooking spray. Repeat procedure with remaining chicken. Bake at 450° for 6 minutes on each side or until done. Combine mayonnaise and remaining ingredients in a small bowl. Serve chicken with dipping sauce and rice.

Nutrition Facts

452 calories; fat 13.8g; saturated fat 6.6g; mono fat 3.3g; poly fat 2g; protein 33g; carbohydrates 46g; fiber 4g; cholesterol 73mg; iron 2mg; sodium 509mg; calcium 26mg.
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