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Coconut Chicken with Honey Orange Sauce
number of servings: 8

Nothing beats a sweet-savory chicken dish! This one's a favorite in our family.

2 lbs skinless, boneless chicken breast
¾ cup reduced fat, shredded, coconut
¾ cup Kim's Light Bread Crumbs
¼ cup whole wheat, whole grain flour
2 tbsp Whey Low Powdered Sugar
½ tsp each of salt & pepper
½ cup egg whites or egg substitute
½ tbsp olive oil

5½ tbsp honey
1½ tbsp orange zest (zest from 1 large orange)
2½ tbsp dijon mustard
½ tsp red pepper flakes
Dietary Restrictions : Dairy Free, Kosher

Preheat oven to 400°. Line a large baking sheet with parchment paper. Set aside.

Mix Organic Light Coconut with the Kim's Light Bread Crumbs in a medium bowl. Set aside. In a second bowl, mix flour, Whey Low Powdered Sugar, salt, and pepper. In a third bowl, put egg substitute. Coat each chicken strip in flour. Then, dip in egg. Then generously roll in the coconut mixture. 

Spray a large nonstick skillet over medium-high heat with 10 pumps of olive oil from an Oil Mister. Place chicken in skillet and pump another 10 pumps. Keep misting chicken with olive oil, keeping pan at a medium heat. The oil won't burn off as quickly and the chicken should crisp up nicely. About 75-80 pumps total. Once browned, place strips onto baking pan for 6-10 min or until chicken is baked through.

Honey Orange Sauce: Whisk all of the sauce ingredients together.



Rating :




Serve chicken warm with the dipping sauce. Add an optional garnish like a little chopped cilantro or parsley. Store any leftover chicken in the refrigerator for up to 5 days. 


nutrition facts
serving size: about 4 oz chicken after cooking & 1 Tbsp Sauce
number of servings: 8

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