Coconut-Crusted Chicken Cutlets
Roasted Garlic Broccoli and Pineapple Salsa
Ingredients
- ¾ cup light coconut milk
- 4 cloves garlic, minced
- 2 Tbsp grated ginger
- ½ tsp salt
- ¼ tsp cayenne pepper
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- ½ cup chopped raw macadamia nuts
- ½ cup unsweetened shredded coconut
- 2 Tbsp coconut oil
Instructions
- Combine coconut milk, garlic, ginger, salt, and cayenne pepper in a zip-top plastic bag; add chicken. Seal bag, and chill 2 hours to overnight.
- Process nuts and coconut in a food processor until finely chopped; place in a shallow bowl.
- Remove chicken from marinade; discard marinade. Dredge in nut mixture, pressing gently to adhere.
- Melt 1 Tbsp oil in a large nonstick skillet; add half of chicken, and cook 4 to 6 minutes per side or until done. Sprinkle lightly with salt and pepper. Repeat with remaining oil and chicken. Serve with Pineapple Salsa recipe.
Side Dish Ingredients
- 2 large heads broccoli, cut into 3-inch-long spears
- 2 Tbsp avocado oil
- 2 cloves garlic, minced
- 2 cups diced pineapple
- ½ cup chopped fresh cilantro
- ¼ cup chopped red onion
- 2 Tbsp fresh lime juice
Side Dish Instructions
- Preheat oven to 475°F. Combine broccoli, oil, and garlic on a large rimmed baking sheet; spread in a single layer.
- Bake 12 to 14 minutes or until roasted, stirring once during last 2 minutes of baking. Season with salt and pepper to taste.
- Combine pineapple, cilantro, onion, and lime juice in a bowl before serving.
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