I love coconut. Everything coconut! Coconut oil, coconut milk, shredded coconut. I like it in desserts, main dishes, and in a good curry dish. This dish came to me in a rush when I had chicken in the fridge and I didn’t have a plan, but I did have shredded coconut. So here came about this very simple, very easy recipe.
Ingredients
4 chicken breasts
3/4 cup shredded coconut, unsweetened
A dash of salt and pepper
Directions
- Preheat the oven to 350 degrees F
- In a plate with wide edges or a baking dish, add the shredded coconut.
- Take each chicken breast and roll them in the coconut until they are covered in coconut.
- In a 9 x 13 inch baking dish add each of the chicken breasts so they are laying flat. Sprinkle salt and pepper over the top and bake for 45-55 minutes.
- Serve with organic ketchup or homemade honey mustard dressing
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