Ingredients
- 2 boneless chicken breasts or thighs
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 2 eggs
- 1/2 cup sweet chili sauce
- Pinch of salt and pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the breading station: Whisk the eggs in one bowl and mix panko with shredded coconut in another.
- Coat the chicken with the egg wash, then dip into the coconut and panko mixture, pressing gently to adhere.
- Place the coated chicken onto the prepared baking sheet and spray lightly with cooking oil.
- Bake for 20-25 minutes or until golden brown and cooked through.
- Make the sweet chili dip by serving the sauce in a bowl or mixing it with lime juice for extra zest.
- Serve the chicken with the sweet chili dip and enjoy!
Notes
Allow the chicken to rest after baking for juicier results. Serve with salads or sautéed vegetables for a well-rounded meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tropical
- Diet: Gluten-Free