Baked Toasted Coconut Chicken

Anyone else on a coconut kick?! I remember hating it as a kid but now I pretty much use it in everything! Coconut shrimp, coconut almonds, coconut yogurt, and now coconut chicken!

This recipe only has 3 ingredients- YUP, that easy!

I had not idea how this one would turn out but it actually exceeded my expectations, gosh I love it when that happens... So I want to share with y'all :)

I bough a 2 lbs pack of chicken beast which had 3 breasts (because it was buy 1 get 1 free & I'm a sucker for sales).  My go to portion for chicken is about 5 oz, so I slice each chicken breast in half (to make it thinner) and this made 6 5oz portions.

I rinsed the chicken under water and patted with a paper towel.

I dipped the chicken in lite coconut milk....


& then coated in unsweetened coconut flakes....


I sprinkled with salt and placed on a baking rack for 25-30 min on 360 degrees. 



For the last few min I turned the broiler on to toast coconut. Serve plain or with 1-2 tbsp of Thai's Kitchen Sweet Chili sauce.



  • 6, 5oz chicken breasts
  • 1/2 cup of lite coconut milk
  • 2 cups of unsweetened coconut flakes


  • Preheat oven for 365
  • Rinse chicken breast under water and pat dry with paper towel.
  • Dip chicken in coconut milk
  • Toss in coconut flakes
  • Place on baking rack and cook for 25-30 min (until no longer pink)
  • Turn on broil for last few min to toast the coconut

NUTRITIONAL INFO: 6 servings; facts for one 5oz breast

  • Calories: 200         Carbs: 1         Fats: 8         Protein: 28

If you make this recipe, be sure to snap a photo and hashtag it #Fitgirlxtina. I'd love to see what you create!