Coconut Chicken {GF, DF, Paleo and Whole 30 Approved}
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I’m a little over a week and half into my Whole 30 Challenge and as I’ve been making changes to my diet, I’ve also been reminded of some family favorite dishes. One of those dishes is Coconut Chicken.
It’s juicy, flavorful, kid friendly and best of all it meets of the Whole 30 requirements as being gluten and dairy free! In fact Coconut Chicken is super easy to make and only requires a few simple ingredients. This chicken is delicious served alongside roasted vegetables, sweet potato fries, or if your not eating Paleo, wild rice.
I also like to double the recipe when I make it so that way I can keep some Coconut Chicken in the refrigerator and heat up for a quick and easy lunch. These also freeze really well too which is always a plus for this busy mom!
Here’s what you need
- 1 pound of your favorite cut of chicken, I’ve used boneless skinless chicken breast, breast tenders (to make chicken fingers) and chicken thighs. All were tasty!
- 1 cup Coconut Milk
- 1 cup Unsweetened Shredded Coconut
flakes
- 1 Tbsp minced onion
- 1 tsp garlic powder
- 1 tsp dried basil
- salt and pepper to taste
My husband also likes to dip his Coconut Chicken in a Chili Garlic Sauce
Step One
Pre-heat the oven to 375 degrees. Oil a glass baking dish and set aside. Now it’s time to set up your “breading” station.
Step Two
In a large bowl or gallon sized zip-lock back, pour the coconut flakes, minced onion, garlic powder, basil, salt and pepper in. Mix well. Pour the coconut milk into a separate bowl. I prefer to use canned coconut milk since it’s less processed than the carton variety and I also prefer to use the full fat variety, but when I went into Trader Joe’s they only had the light version.
Step Three
Drench the chicken into the coconut milk then place it in the dried coconut mixture to coat. Remove from the bowl or bag and place on in the baking dish. Bake the chicken for 30 minutes or until the chicken is fully cooked through.
Step Four
For a fabulous side dish, throw your favorite vegetables on a roasting sheet and toss with olive oil, basil, garlic, salt and pepper. Roast in the oven with the chicken and serve alongside the coconut chicken.
My kids, who are three and two, LOVE this chicken and eat it up! Coconut chicken is also delicious when served over a fresh greens salad with sliced almonds, vegetables and a simple vinaigrette.
- 1 pound chicken (boneless, skinless breast or thighs)
- 1 cup coconut milk
- 1 cup unsweetened shredded coconut
- 1 TBSP minced onion
- 1 tsp garlic powder
- 1 tsp dried basil
- salt and pepper to taste
- Pre-heat oven to 375 degrees. Oil a baking dish.
- In a large bowl or plastic bag, mix the shredded coconut, minced onion, garlic powder, basil, salt and pepper. Pour the coconut milk into a separate large bowl.
- Drench the chicken into the milk then place in the dried coconut mixture to coat well. Place the coated coconut chicken into the baking dish.
- Place the baking dish into the oven and cook for 30 minutes, or until the chicken is cooked through
This sounds delicious! I love all things coconut. One thing I learned to make during my Whole 30 was Salmon Cakes using coconut instead of bread crumbs. I liked it so much, I still make it that way today. I’ll have to try it with chicken. Thanks for the suggestion and the recipe. Pinning it now.
Always on the lookout for paleo recipes. Thank you for this crispy chicken idea!
Hope you enjoy it Linda!