Super Fast
Crispy Coconut Chicken Tenders with Mango Sauce
Black Bean and Pineapple Rice
Ingredients
- 1 cup panko breadcrumbs (preferably whole wheat)
- ½ cup unsweetened flaked coconut
- 1¾ lb chicken tenderloins (about 12)
- ⅓ cup organic mayonnaise (such as Sir Kensington's)
- 1 Tbsp Sriracha hot sauce
- ¼ tsp salt
- ½ tsp pepper
- 2 Tbsp chopped fresh cilantro
- 6 Tbsp hot mango chutney
- 2 tsp fresh lime juice
Instructions
- Preheat oven to 425°F. Stir together panko and coconut in a shallow bowl. Toss together chicken, mayonnaise, and Sriracha in a large bowl.
- Remove chicken from mayonnaise, and sprinkle with salt and pepper; dredge in panko mixture, pressing gently to adhere. Place on a greased wire rack on a baking sheet.
- Bake 20 minutes or until chicken is done; sprinkle with cilantro. Combine chutney and lime juice; serve with chicken.
Side Dish Ingredients
- 1 (8.8-oz) pouch microwavable whole-grain brown rice
- 1 cup diced pineapple
- 1 (15-oz) can BPA-free black beans, drained and rinsed
- ½ cup chopped organic red bell pepper
- ½ cup chopped red onion
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook rice according to package directions.
- Toss together rice and remaining ingredients in a bowl.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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