Coconut-Crusted Chicken Fingers

Cucumber, Carrot, and Pepper Salad
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Ingredients

  • 1 cup whole wheat panko breadcrumbs
  • ½ cup sweetened shredded coconut
  • 1¾ lb chicken tenderloins
  • ¾ cup curry mayonnaise (such as Hellmann's)
  • ¼ tsp salt
  • ½ tsp pepper
  • 2 Tbsp chopped fresh cilantro
  • 6 Tbsp sweet chili sauce

Instructions

  1. Preheat oven to 425°F. Stir together panko and coconut in a shallow bowl. Toss together chicken and mayonnaise in a large bowl.
  2. Remove chicken from mayonnaise, and sprinkle with salt and pepper; dredge in panko mixture, shaking off excess. Place on a greased wire rack on a baking sheet.
  3. Bake 20 minutes or until chicken is done; sprinkle with cilantro. Serve with chili sauce.

Side Dish Ingredients

  • 1 (10-oz) pkg matchstick-cut carrots
  • 1 seedless cucumber, thinly sliced
  • 1 red or green jalapeño pepper, thinly sliced into rings (see Note)
  • ¼ cup chopped fresh cilantro
  • ½ cup rice wine vinegar
  • 3 Tbsp honey
  • 3 Tbsp dark sesame oil
  • 1 Tbsp low-sodium soy sauce

Side Dish Instructions

  1. Combine carrots, cucumber, jalapeño, and cilantro in a bowl.
  2. Whisk together vinegar, honey, oil, and soy sauce; pour over carrot salad, and toss.

Nutritional Information

Main Side Total
Servings 6 6
Calories
415
146
561
Fat (g) 23 7 30
Sat. Fat (g) 5 1 6
Protein (g) 32 1 33
Carb (g) 16 22 38
Fiber (g) 1 2 3
Sodium (mg) 577 450 1027

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