Coconut Chicken with Pineapple-Mango Salsa
egg, lightly beaten
tablespoon vegetable oil
teaspoon cayenne pepper
cups flaked coconut
ounces chicken breast tenderloins
8 ounce can pineapple tidbits (juice pack), drained
cup chopped refrigerated mango slices (about 10 slices)
tablespoons snipped fresh cilantro (optional)
tablespoon lime juice
- Preheat oven to 400 degrees F. Line a large baking sheet with foil; lightly grease foil. Set pan aside.
- In a shallow bowl whisk together egg, oil, 1/4 teaspoon salt, and cayenne pepper. Spread coconut in a second shallow bowl. Dip each chicken piece in egg mixture, allowing excess to drip off. Coat chicken with coconut. Arrange chicken on prepared baking sheet. Bake for 10 to 12 minutes or until chicken is no longer pink (170 degrees F).
- Meanwhile, for salsa, in a medium bowl combine pineapple, mango, cilantro (if desired), lime juice, and 1/4 teaspoon salt. Serve with chicken.
Nutrition Facts(Coconut Chicken with Pineapple-Mango Salsa)
- Per serving:
- 393 kcal cal.,
- 18 g fat
- (12 g sat. fat,
- 3 g polyunsaturated fat,
- 1 g monounsatured fat),
- 110 mg chol.,
- 461 mg sodium,
- 31 g carb.,
- 4 g fiber,
- 27 g sugar,
- 27 g pro.
- Percent Daily Values are based on a 2,000 calorie diet