Spicy Coconut Chicken Bites

Print Friendly, PDF & Email

I’ve been in training class for a good part of this week so things have been a bit crazy. Since I’m just over 6 weeks away from stepping on stage, I planned ahead and brought all of my meals with me. I’m not risking having to settle for something that doesn’t necessarily fit into the plan.

The funny part is that I planned ahead but I didn’t give much thought to what I planned to bring. Until having to actually eat it that is. I’m one of those that eats smaller, more frequent meals so I usually eat when everyone else isn’t and vice versa. It didn’t hit me about my lack of thought until I had to bring out my broccoli and salmon.

Um, stinky fish and broccoli in a meeting was yuck. I took pity on everyone else and didn’t heat it up to keep the odors down. The egg whites later didn’t help my situation much. Afterwards I moved on to the noisy rice cakes. Crunch, crunch. You gotta do what you gotta do though. I’m sure I made a great impression. The second day I managed to plan a little bit better with spicy coconut chicken. I bet everyone sighed in relief once they realized… until snack time when I whipped out the can of tuna. 😉

Spicy Coconut Chicken BitesSpicy-Coconut-Chicken

  • 1 lb boneless skinless chicken breasts
  • 1 Tbsp lime juice
  • 6 Tbsp shredded unsweetened coconut
  • 1/4 tsp cayenne pepper

Preheat oven to 375 degrees. Line a cookie sheet with tin foil and spray with non-stick spray. Slice the chicken breasts into bite sized pieces. Mine were about 1 inch in size. As always, you don’t have to be exact. It isn’t rocket science.

Place the chicken pieces in a small bowl and toss with the lime juice. Mix the coconut and cayenne in a shallow dish and dredge the chicken pieces in the mixture until coated on all sides. Tip: I freeze my chicken in plastic ziploc baggies. I thawed my chicken breasts, added the lime juice right to the baggie, and shook well before coating. Saves a dirty dish in the process.

Lay the chicken out on the prepared cookie sheet and repeat with all pieces. Bake at 375 degrees for 30 minutes. Check on them and turn them a few times to brown the coating on all sides. Once the chicken is done and nicely browned, remove from oven.Makes 4 servings at approximately 180 calories each – 25g protein, 2g carbs, and 8g fat.

The chicken bites are great dipped in a sweet sauce like BBQ to balance out the spiciness of the cayenne. I made a side of eggplant “fries” to go with ours and steamed green beans. The fries cooked right alongside of the chicken bites while the beans steamed in the microwave.

A fast and easy meal with very little effort. Can’t beat that.

Speak Your Mind