Coconut Crusted Chicken with Sweet Potato Mash and Grilled Pineapple Salsa

Name: Coconut Crusted Chicken with Sweet Potato Mash and Grilled Pineapple Salsa
Prep time: 55 min
Cook time: 40 min
Total time: 1 h 35 min
Yield: 7 servings
Cuisine: Australian
Ingredients: 3 pound chicken breast (halved horizontally to make 14 thinner cutlets); 1 cup all-purpose flour; 2 eggs (large, beaten); 2.5 cup shredded unsweetened coconut; 1.5 teaspoon kosher salt (divided); 0.75 teaspoon black pepper (freshly ground); 3 sweet potatoes (large, peeled and diced); 0.5 cup milk; 0.25 cup unsalted butter; 1 fresh pineapple (small, peeled, cored, and sliced into 0.5-inch rings); 1 red bell pepper (large, cored and roughly chopped); 0.5 red onion (small, finely diced); 0.5 cup fresh cilantro (chopped); 3 tablespoon lime juice; 0.5 jalapeño (seeded and minced)

Crispy coconut-crusted chicken breasts, oven-baked to perfection, served with a creamy sweet potato mash and a vibrant, tangy grilled pineapple and red pepper salsa.

Prep: 55 min
Cook: 40 min
Total: 1 hr 35 min
Servings: 7
Cuisine: Australian
Difficulty: Hard
Cost: $5.27/serving

Dietary

Nut-Free
Soy-Free
High-Protein
High-Fiber

Ingredients

3 pound chicken breast (halved horizontally to make 14 thinner cutlets)
1 cup all-purpose flour
2 eggs (large, beaten)
2.5 cup shredded unsweetened coconut
1.5 teaspoon kosher salt (divided)
0.75 teaspoon black pepper (freshly ground)
3 sweet potatoes (large, peeled and diced)
0.5 cup milk
0.25 cup unsalted butter
1 fresh pineapple (small, peeled, cored, and sliced into 0.5-inch rings)
1 red bell pepper (large, cored and roughly chopped)
0.5 red onion (small, finely diced)
0.5 cup fresh cilantro (chopped)
3 tablespoon lime juice
0.5 jalapeño (seeded and minced)

Instructions

Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or a wire rack set over foil.
Set up a breading station: Place all-purpose flour in a shallow dish, beaten eggs in a second, and shredded unsweetened coconut seasoned with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a third.
Season chicken cutlets with the remaining 1/2 teaspoon kosher salt. Dredge each chicken cutlet first in flour, shaking off excess, then dip in egg, and finally press firmly into the coconut until fully coated. Place on the prepared baking sheet.
Bake the coconut-crusted chicken for 20-25 minutes, flipping halfway through, or until golden brown and cooked through (internal temperature of 165 degrees Fahrenheit).
While the chicken bakes, prepare the sweet potato mash. Place diced sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until very tender, about 15-20 minutes. Drain well.
Return drained sweet potatoes to the hot pot. Add milk, unsalted butter, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mash until smooth and creamy. Keep warm.
Prepare the grilled pineapple salsa: Heat a grill pan or outdoor grill to medium-high heat. Grill pineapple rings and roughly chopped red bell pepper for 3-4 minutes per side, until charred and softened.
Once cooled slightly, finely dice the grilled pineapple and red bell pepper. In a bowl, combine with finely diced red onion, chopped fresh cilantro, and lime juice. If using, add minced jalapeño. Stir well and let sit for at least 10 minutes for flavors to meld.
Serve two pieces of coconut-crusted chicken per person, alongside a generous scoop of sweet potato mash and topped with the fresh grilled pineapple salsa.

Notes

Ensure chicken cutlets are thin for even cooking. For extra crispy chicken, you can pan-fry briefly in shallow oil after baking.

Nutrition (per serving)

Calories: 665
Protein: 51.1 g
Carbohydrates: 58 g
Fat: 25.9 g
Fiber: 10 g
Sodium: 658 mg
Saturated Fat: 18.3 g
Sugar: 24.7 g
Cholesterol: 204 mg