Coconut chicken and tropical salsa
print recipe
-1 (0 rated)
Serves 4; Nutrition per serving: Calories 479, total fat 24g, sodium 876mg, sugars 8g Servings


    • 1 large egg
    • 2 cups cornflakes, coarsely crushed
    • 1/2 cup shredded, unsweetened coconut
    • 1 pound chicken tenders
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 cup diced fresh pineapple
    • 1 cup corn kernels, thawed if frozen
    • 1 red bell pepper, stemmed, seeded, and diced
    • 1 scallion, thinly sliced
    • 2 teaspoons fresh lime juice
    • 1 teaspoon canola oil


Baking Directions:

1. Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil.2. Crack egg into a shallow dish and beat lightly. Combine cornflakes and coconut in another shallow dish. Season the chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper, then dip in the egg and dredge in the cornflake mixture.3. Arrange coated chicken on the prepared pan in a single layer. Bake until golden brown and cooked through, about 10 to 12 minutes.4. Meanwhile, toss together pineapple, corn, pepper, scallion, lime juice, oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl.5. Serve chicken with the salsa.

Recipe tags

Easy American

More recipes