Sheet Pan Coconut Crusted Chicken
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!
Servings: 4 servings
- 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)
- 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
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!
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