One of my favorite go-to recipes is my Almond Coconut chicken which I created over time.
It’s easy and very difficult to mess up—which is important for me.
What you need:
Chicken breasts (thawed)
What you do:
Put the coconut oil in a bowl
Put some almond meal, coconut, and spices in another bowl
Dip chicken in oil then spices
Place on pan (I coat first with coconut oil)
Bake at 350 for about 30 min or until cooked through
I use very fine coconut flakes. I have found the best price is Whole Foods bulk section.
I don’t have exact measurements and if I were you, I would hate me because I am super type-A. But, the truth is, it’s never exact. I put about 3 parts almond meal, 2 parts coconut, but it’s all up to your likes and flavors. I have no idea exactly how much chicken I will have or how big the pieces are. But if you are type-A like me and you end up having the exact right amount of spice mix, it’s a great victory.
One night I made this and needed a vegetable and discovered that steamed carrots go very well with this dish. Steam them, then add some coconut oil and the same spices. Delicious!
Let me know if you try this and what you think!