Baked Coconut Chicken with Sweet Thai Chili Dipping Sauce

Baked Coconut Chicken with Sweet Thai Chili Dipping Sauce

Ingredients: 

1 lb boneless, skinless chicken tenders- trimmed of all fat

1 C (1 container) of coconut flavored low fat Greek yogurt (I used Chobani)

1/2 C coconut flour

1 C Panko bread crumbs

1 C shredded coconut 

2 T Simply Asian Ginger Seasoning (substitute powdered ginger and 1/2 tsp salt if you can't find)

olive oil cooking spray 

Directions: 

1. Preheat the oven to 425. 
2. In a large bowl, combine the flour, panko bread crumbs, Asian seasoning and shredded coconut.
3. In a shallow dish, spread out the yogurt to dip the chicken in. You may thin with a dash of milk if needed to spread. 
4. Grease a large baking dish with a thin layer of olive or grape seed oil. Enough to prevent the chicken from sticking.
5. Bread your chicken by coating each piece in the yogurt and then dipping in the breading mixture. Be sure to press on the breading for a solid coating. Place in the greased baking dish leaving just enough room so the pieces don't touch.
6. Spray the top of the chicken with the cooking spray to lightly coat. This will help it crisp and brown. Bake at 425 for 25-30 minutes until crisped and golden brown on top. 

7.  Serve with thai chili sauce on the side and garnish with cilantro. I completed the meal with brown rice with a touch of fresh lime juice squeezed on top and wok seared vegetables. 

Serves 4