Coconut-Crusted Chicken
Cilantro-Lime "Rice" and Roasted Green Beans
Ingredients
- ⅓ cup almond flour
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp ground ginger
- 1 large egg
- 1 Tbsp coconut milk
- ¾ cup unsweetened shredded coconut
- ¾ lb chicken tenderloins
Instructions
- Preheat oven to 400°F. Stir together flour, salt, pepper, and ginger in a shallow bowl. Beat egg and milk in a second shallow bowl. Place coconut in a third shallow bowl.
- Toss chicken in seasoned flour; dip in egg mixture, allowing excess to drip off. Dredge chicken in coconut, pressing gently to adhere. Place chicken on a lightly greased wire rack on a rimmed baking sheet.
- Bake 20 minutes or until coconut is browned and chicken is done.
Side Dish Ingredients
- ½ lb green beans, trimmed
- 1½ Tbsp olive oil, divided
- ½ tsp garlic salt, divided
- 1 (12-oz) pkg frozen riced cauliflower
- 2 Tbsp chopped fresh cilantro
- ½ Tbsp lime juice
Side Dish Instructions
- Preheat oven to 400°F. Toss green beans, 1 Tbsp oil, and ¼ tsp garlic salt on a rimmed baking sheet.
- Bake 12 minutes, stirring once after 10 minutes.
- Heat ½ Tbsp oil in a large skillet over medium heat. Add cauliflower; cook 5 minutes or until thawed and thoroughly heated, stirring often. Stir in cilantro, lime juice, and ¼ tsp garlic salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
323
|
113
|
436
|
| Fat (g) | 20 | 7 | 27 |
| Sat. Fat (g) | 13 | 1 | 14 |
| Protein (g) | 30 | 4 | 34 |
| Carb (g) | 6 | 8 | 14 |
| Fiber (g) | 4 | 4 | 8 |
| Sodium (mg) | 399 | 441 | 840 |
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