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Coconut Crusted Chicken with Pineapple Salsa & Sugar Snap Peas

By Rayzel | March 30, 2020 |
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Coconut Crusted Chicken with Pineapple Salsa & Sugar Snap Peas – FULL CAL

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Course: Main Meals
Keyword: Week 6
Cooking Method: Stovetop
Recipe Type: Poultry
Servings: 1 serving
Calories: 422kcal

Ingredients

FOR CHICKEN & PEAS

  • 5 oz chicken breasts butterflied
  • 1/4 cup unsweetened coconut flakes
  • 1/2 egg
  • 1/8 tsp sea salt
  • 1 cup snap peas
  • 1/2 tsp butter
  • 1/16 tsp sea salt

FOR SALSA

  • 1/4 cup pineapple diced (fresh, canned, or frozen and defrosted)
  • 1/4 cup tomato diced
  • 1/8 cup red onion finely chopped
  • 1 tbsp Fresh cilantro chopped
  • 1/8 tsp red pepper flakes

Instructions

  • STIR together ingredients for salsa in a small bowl. Set aside.Beat egg in a small bowl and sprinkle coconut and sea salt in a shallow bowl.
  • BLOT chicken with a paper towel to remove excess moisture. Dunk in egg wash and coat in coconut flakes on all sides.
  • HEAT a skillet over medium heat and spray with olive oil cooking spray. Allow pan to get very hot. Place chicken on pan and cook 8-10 minutes each side.
  • WHILE chicken cooks, heat a small skillet over medium heat and sauté snap peas in butter for 5 minutes, stirring occasionally. Season with sea salt. Serve snap peas alongside chicken with pineapple salsa.

Nutrition

Calories: 422kcal | Carbohydrates: 21g | Protein: 39g | Fat: 18g | Fiber: 6g | Net Carbs: 15g
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