Description
A delightful blend of sweet coconut and juicy peaches that creates a tropical experience with every bite.
Ingredients
Scale
- 1 lb chicken breast (cut into bite-sized pieces)
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup peach preserves
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cooked white rice or pasta for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Season the chicken by tossing it with salt and pepper.
- Prepare the coating by mixing shredded coconut and panko breadcrumbs in a separate bowl.
- Coat each piece of chicken with the coconut-panko mixture.
- Arrange the coated chicken on a parchment-lined baking sheet.
- Bake for 15-20 minutes until golden brown.
- Heat peach preserves and soy sauce in a saucepan to create the glaze.
- Drizzle the warm peach glaze over cooked chicken before serving.
- Serve over rice or pasta.
Notes
For a gluten-free option, substitute panko with gluten-free breadcrumbs or crushed cornflakes. You can also use chicken thighs for extra juiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 16g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 70mg