COCONUT CRUSTED CHICKEN WITH GRILLED PINEAPPLE & AVOCADO SALSA

A healthy, tropical dish for all of patio season

WHAT YOU'LL NEED:


for the salsa:

  • 1/2 cored pineapple, cut into spears

  • coconut oil

  • 1 avocado, diced

  • 1/4 red onion, diced

  • 1 handful of cilantro, roughly chopped

  • 2 tbs fresh lime juice

  • pink salt + pepper to taste

for the chicken:

  • 1 tbs coconut oil

  • 2 chicken breasts sliced into 4 cutlets

  • pink salt and black pepper

  • 1 egg whisked

  • 1/2 cup unsweetened coconut flakes

  • 1 tbs coconut flour

  • 1/4 tsp garlic powder

  • 1/4 tsp onion powder

DIRECTIONS:


CUT cored pineapple into spears

GRILL on a hot grill pan brushed with coconut oil over medium until marks appear on all sides and pineapple softens

ALLOW pineapple to cool

PREP other salsa ingredients in a mixing bowl

STIR in pineapple and chill until ready to serve

SEASON chicken cutlets with salt + pepper on both sides

WHISK egg in a shallow dish

MIX coconut, flour, garlic and onion powder in a second dish

COAT cutlets in egg then,

DREDGE in coconut mixture, shaking off excess

HEAT skillet over medium

COOK chicken in melted coconut oil for 3-5 min on each side

PLATE chicken & serve with salsa


Xo, Kristen

©2017 by Kristen Marias, RDN/LDN