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Coconut-Crusted Chicken

Coconut-Crusted Chicken with Lime Yogurt and Avocado

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Recipe Details

Story

Chef Shanna's all about crispy chicken, and this week's version doesn't disappoint. Here, she channels tropical vibes by coating chicken in a topping of shredded coconut and panko breadcrumbs for all the golden-brown, crunchy goodness of fried chicken, minus the mess and hassle. Have a kitchen companion whisk together a tangy-sweet Greek yogurt sauce for drizzling over everything.

Tags

  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 630
  • Protein 41g
  • Total Carb 39g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • panko breadcrumbs
    1/3 cup
    panko breadcrumbs
  • shredded coconut
    1/3 cup
    shredded coconut
  • chili powder
    1/2 teaspoon
    chili powder
  • boneless skinless chicken breasts
    2
    boneless skinless chicken breasts
  • cilantro
    1/8 ounce
    cilantro
  • red bell pepper
    1
    red bell pepper
  • Persian cucumber
    1
    Persian cucumber
  • lime
    1
    lime
  • baby arugula
    2 ounces
    baby arugula
  • nonfat Greek yogurt
    1 container
    nonfat Greek yogurt
  • honey
    1 packet
    honey
  • avocado
    1
    avocado

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet

Allergens

Cooking Steps

  1. Prepare chicken and breadcrumbs

    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.

  2. Crust and roast chicken

    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.

  3. Prepare ingredients

    Prepare ingredients

    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.

  4. Make lime yogurt

    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.

  5. Make salad

    Make salad

    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.

  6. Plate chicken

    Plate chicken

    Add coconut-crusted chicken to plates with salad, serve with lime yogurt, and enjoy!

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