Coconut-Crusted Chicken with Lime Yogurt and Avocado
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Ingredients & Equipment
What we send
- 1/3 cuppanko breadcrumbs
- 1/3 cupshredded coconut
- 1/2 teaspoonchili powder
- 2boneless skinless chicken breasts
- 1/8 ouncecilantro
- 1red bell pepper
- 1Persian cucumber
- 2 ouncesbaby arugula
- 1 containernonfat Greek yogurt
- 1 packethoney
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- baking sheet
- Tree Nuts
Prepare chicken and breadcrumbs
Preheat oven to to 425ºF. Line a baking sheet with aluminum foil. In a medium bowl, stir together breadcrumbs, shredded coconut, chili powder, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired to combine. Pat chicken dry with paper towel, season with ¼ teaspoon salt and black pepper as desired, and place on prepared baking sheet.
Crust and roast chicken
Coat chicken all over in coconut breadcrumbs, pressing to adhere. Roast until chicken is cooked through and golden brown, 13-15 minutes.
While chicken roasts, rinse all produce. Finely chop cilantro leaves and stems. Halve bell pepper lengthwise, discarding seeds and stem; cut into ¼-inch pieces. Halve cucumber lengthwise, then cut crosswise into ¼-inch half-moons. Halve lime. Pat arugula dry with paper towel.
Make lime yogurt
In a small bowl, whisk together half of Greek yogurt, half of cilantro, juice of ½ lime, 1 teaspoon water, ¼ teaspoon salt, and black pepper as desired (this is another great task for your dinner date). Set lime yogurt aside until Step 6. Save remaining yogurt for a snack.
In a medium bowl, whisk together honey, juice of remaining lime, 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Add bell pepper, cucumber, arugula, and remaining cilantro. Halve avocado and discard pit; carefully scoop out flesh, discarding skin, then cut into small dice. Add avocado to bowl with salad and gently toss to coat, then divide between serving plates.
Add coconut-crusted chicken to plates with salad, serve with lime yogurt, and enjoy!