Last night i tried yet another recipe and it was GREAT! It was easy, relatively fast and I had everything in the house already. Ethan LOVED it too which is a major plus! We eat grilled chicken and veggies EVERy....SINGLE....NIGHT, so i wanted to mix it up a little bit. Give it a try, i bet you'll love it too!
P.S. this is another "stolen" picture....the ones on the website are just so much prettier than mine.
CHICKEN:
• 6 (about 12 oz) chicken tenderloins
• 6 tbsp shredded coconut
• 1/4 cup bread crumbs
• 2 tbsp crushed cornflake crumbs
• 1/3 cup egg substitute or egg whites
• pinch salt
• olive oil spray
SALAD:
• 6 cups mixed baby greens
• 3/4 cup shredded carrots
• 1 large tomato, sliced
• 1 small cucumber, sliced
Vinaigrette:
• 1 tbsp oil
• 1 tbsp honey
• 1 tbsp white vinegar (balsamic would work too)
• 2 tsp Dijon mustard
Whisk all vinaigrette ingredients; set aside.
Preheat oven to 375°.
Combine coconut flakes, bread crumbs, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.
Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of the salad.
Happy eating!
XOXO Brogan Lee
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