4 Serves
33 Mins
Preheat your oven to 175°C.
In a shallow dish, whisk together the egg, water, and a pinch of salt. In a separate shallow bowl, place the sweetened coconut flakes.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
68 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
34 µg / 400 µgCalcium
92 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
177 mg / 420 mgPhosphorus
586 mg / 1,250 mgPotassium
1127 mg / 4,700 mgSodium
1392 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
24 g / 20 gCholesterol
45 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Dip each chicken tenderloin into the egg mixture, then press firmly into the sweetened coconut flakes to coat thoroughly.
Heat the cooking oil in a large, ovenproof skillet over medium-high heat. Sear the chicken in batches until golden brown, about 3 minutes per side.
Transfer the skillet to the preheated oven and bake for approximately 12 minutes, or until the chicken is cooked through.
While the chicken bakes, prepare the salad by combining tomatoes, cashews, and onions in a large bowl. Whisk the honey mustard dressing ingredients in a separate small dish.
Serve the warm coconut-crusted chicken over the prepared salad and drizzle with the honey mustard dressing.
59
g7
g30
g
