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Sheet Pan Coconut Crusted Chicken
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4.63 from 27 votes

Sheet Pan Crispy Coconut Chicken

This Sheet Pan Crispy Coconut Chicken with mango salsa and sweet potato fries is the perfect dinner idea for busy weeknights.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Entree, Main Course
Cuisine: American
Servings: 4 servings
Calories: 412kcal

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!

Video

Notes

[nutrition-label]
Make coconut crusted shrimp instead. Follow the same instructions, but make sure to deshell the shrimp first.
Serve with frozen sweet potato fries, regular fries or another veggie of your choice.
Store the leftovers in the fridge for up to 5 days. Reheat in the oven for 10 minutes at 375° F or in a pan on the stovetop.
Freeze this coconut chicken for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

Calories: 412kcal | Carbohydrates: 38g | Protein: 41g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 150mg | Sodium: 556mg | Potassium: 1075mg | Fiber: 5g | Sugar: 17g | Vitamin A: 7716IU | Vitamin C: 119mg | Calcium: 38mg | Iron: 2mg