Description
A quick and delicious dish featuring crunchy coconut chicken served with roasted butternut squash and a sweet pomegranate sauce.
Ingredients
Scale
- 1 lb chicken breast, cut into strips
- 1 cup shredded coconut
- 1 cup breadcrumbs
- 2 eggs, beaten
- 1 medium butternut squash, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup pomegranate juice
- 2 tablespoons honey
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400°F (200°C).
- Combine shredded coconut and breadcrumbs in a bowl.
- Coat chicken in eggs, then the coconut mix.
- Place chicken on a lined baking sheet and bake for 20-25 minutes until golden brown.
- Toss squash with olive oil, salt, and pepper; roast alongside chicken for 25-30 minutes.
- In a small saucepan, simmer pomegranate juice, honey, and lemon juice to create the sauce for 5-7 minutes.
- Serve chicken with roasted squash, drizzling the sweet pomegranate sauce over the chicken.
Notes
For crispy chicken, ensure it’s cooked at the right temperature and consider broiling for a few minutes at the end.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 150mg