Coconut-Crusted Chicken Cutlets
Roasted Garlic Broccoli and Pineapple Salsa
Ingredients
- ⅓ cup light coconut milk
- 2 cloves garlic, minced
- 1 Tbsp grated ginger
- ¼ tsp salt
- ⅛ tsp cayenne pepper
- 1 lb boneless, skinless chicken breasts, halved lengthwise
- 2 Tbsp chopped raw macadamia nuts
- 2 Tbsp unsweetened shredded coconut
- 1 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. Dip chicken in nut mixture, pressing gently to adhere.
- Melt oil in a nonstick skillet; add chicken, and cook 4 to 6 minutes per side or until done. Sprinkle lightly with salt and pepper. Serve with Pineapple Salsa recipe.
Side Dish Ingredients
- 1 head broccoli, cut into 3-inch-long spears
- 1 Tbsp avocado oil
- 1 clove garlic, minced
- 1 cup diced pineapple
- ¼ cup chopped fresh cilantro
- 2 Tbsp chopped red onion
- 1 Tbsp fresh lime juice
Side Dish Instructions
- Preheat oven to 475°F. Combine broccoli, oil, and garlic on a 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.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
