Recipe
Recipe
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Easy Baked Coconut Chicken Tenders
servings
These tenders are marinated in coconut milk and then coated in Panko and coconut flakes. A yummy new take on classic tenders!
Ingredients
- 1 1/2 lbs boneless, skinless chicken breast tenders
- 2/3 cup lite coconut milk
- 1 tbsp lime zest
- 1 cup Panko bread crumbs
- 1/2 cup shredded, unsweetened coconut flake
- 1/2 tsp salt
- black pepper, to taste
- 2 tbsp light mayonnaise
- 1 tbsp sweet chili sauce
- 1 tbsp lime juice
Instructions
- Preheat the oven to 375°F, lightly grease a cooling rack with nonstick cooking spray and set it on a baking sheet, then set aside.
- In a shallow baking dish, combine the chicken, coconut milk and lime zest. Cover and refrigerate for 15-20 minutes to marinate.
- In a separate shallow baking dish combine the Panko, coconut flakes, salt and pepper.
- When the chicken has marinated, allow the excess coconut milk to drip off back into the baking dish (then discard it), and coat each chicken tender with the Panko mixture. Set them on the prepared cooling rack/baking sheet. Spray the tops generously with nonstick cooking spray.
- Bake for 18-20 minutes, until golden and done.
Notes
Calories from Fat: 118
WWP+: 8
SmartPoints: 11
Nutrition
Calories: 346kcal | Carbohydrates: 20g | Protein: 25g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 99mg | Sodium: 769mg | Fiber: 1g | Sugar: 3g
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