This Sheet Pan Coconut Crusted Chicken with mango salsa, bell peppers and sweet potato fries is the perfect dinner solution after a busy workday – and you can take the leftovers for lunch!
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INGREDIENTS IN COCONUT CRUSTED CHICKEN
This coconut crusted chicken is SO good, and it's made slightly healthier by baking it in the oven. Here's what you need for this easy sheet pan recipe:
- chicken cutlets or chicken breasts
- flour
- eggs
- shredded coconut
- bell pepper
- frozen sweet potato fries
- Sweet chili sauce (to serve)
- Mango salsa (to serve)
HOW TO MAKE SHEET PAN COCONUT CHICKEN
This sheet pan coconut chicken is SO easy to make! It all basically cooks on a sheet pan, so you just need to coat the chicken, add your veggies, then bake. Here are the exact steps below:
- Add flour, eggs and coconut to three separate bowls. Toss chicken in flour, then coat in egg. Finally, coat in shredded coconut, covering well. Add each piece of chicken to a parchment-lined baking sheet.
- Add chopped bell peppers and frozen sweet potato fries, fitting as much as you can on the pan in one layer. Bake for 20 min.
- While everything is cooking in the oven, make the mango salsa.
- Remove everything from the oven and serve with mango salsa on top and sweet chili sauce on the side.
INGREDIENT SUBSTITUTIONS
You can make a number of changes to this recipe if need be. Here are some suggestions below:
Chicken – If you don't want to use chicken, I suggest using shrimp instead. The steps will be the same, just make sure you remove the shrimp shells. A note on the chicken: you can use chicken cutlets, which are chicken breasts cut thinly, or you can take 2 chicken breasts and slice them down the middle lengthwise to make your own cutlets.
Shredded coconut – If you don't like coconut, you can use panko breadcrumbs to coat the chicken with instead and you will still get a good crunch. Follow the same exact steps in the recipe but use panko in place of the coconut.
Mango salsa – You don't have to make the mango salsa if you don't want to – sweet chili sauce provides enough flavour to dip the chicken in. However, I love it and it provides extra flavour while making this recipe more nutritious with extra fruit/veg.
Bell peppers – You can use any veggie you'd like in place of the peppers – broccoli, cauliflower and zucchini are other great options.
Sweet potato fries – I suggest using frozen sweet potato fries to make this recipe simple and easy, and you can also use regular frozen fries too, or just add another veggie to make the carb count lower.
MAKING THE MANGO SALSA
This mango salsa is a version I make for many recipes! It'll last in the fridge up to 5 days, so you can use it with other foods if you'd like as well. I find it especially tasty with chicken and salmon. Here's what you need below – just mix all the ingredients together and then serve. The flavours do settle well if you let it sit for 30 minutes so just be aware of that.
Here's what you need:
- 1 mango, diced
- 1/2 red pepper, diced
- 1/2 red onion, diced
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- 1/2 tsp salt
MORE SHEET PAN CHICKEN RECIPES
STORING & REHEATING
You can store this coconut chicken in the fridge up to 5 days. Reheating is as simple as zapping in the microwave for 1-2 minutes, however this won't refresh the chicken as brand new with the crispy coating. To revive that crispy coating, you can pan fry for 3-4 minutes on the stove, or reheat in a 375 F oven for 10 minutes. This also goes for the veggies!
CAN YOU FREEZE COCONUT CHICKEN?
Yes you can! I would not recommend freezing the bell peppers or frozen sweet potato fries, but the chicken will freeze well. Simply freeze in a freezer bag or glass container, then you can defrost it in the fridge overnight and reheat as directed above.
MEAL PREP TOOLS
- Grab some Glass meal prep bowls for your leftovers.
- I get all my free-range chicken breasts from Butcher Box
MEAL PREP CHALLENGE
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Sheet Pan Coconut Crusted Chicken
Ingredients
- 4 chicken cutlets or 2 chicken breasts sliced in half lengthwise
- 1 cup flour
- 2 eggs
- 1 cup sweetened shredded coconut
- 1/2 each red, yellow and green pepper, chopped
- 1 cup frozen sweet potato fries (as much as you can fit onto the pan)
- Salt to taste
- Sweet chili Thai sauce (to serve)
Mango Salsa
- 1 mango, diced
- 1/2 red pepper, diced
- 1/2 red onion, diced
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- 1/2 tsp salt
Instructions
- Preheat oven to 425 F. Add flour, eggs and coconut to three separate bowls. Toss chicken in flour, then coat in egg. Finally, coat in coconut, covering well. Add each cutlet to a parchment-lined baking sheet.
- Add chopped bell peppers, then season with a bit of salt & pepper. Add sweet potato fries, fitting as many as you can on the pan while making sure they remain in one layer. Bake in oven for 20 min or until chicken is fully cooked.
- While everything is cooking in the oven, make the mango salsa. This step is optional as you may just want to use the sweet chili Thai dipping sauce - that's all the chicken really needs. But if you'd like the salsa, just mix all ingredients together and set aside until the meal is finished cooking.
- Remove everything from oven and serve with mango salsa on top and sweet chili sauce on the side. Enjoy!
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Julie says
We made this tonight for the first time and loved it! I felt it didnt need the thai sauce since we did the mango salsa which was amazing! I burned the sweet potatoes and felt that we didnt really need the roasted peppers. I will definitely make the coconut chicken with mango salsa again—everybody loved it! Thank you!
Kimberly says
I am also a huge coconut fan and this recipe is delicious!! Perfect summer meal. Thank you!