Tropical Coconut Macadamia Chicken Delight
This delightful Tropical Coconut Macadamia Chicken is a luscious twist on a classic dish, perfect for dazzling your taste buds while keeping health in mind! Coated in organic unsweetened coconut and finely chopped natural unsalted macadamia nuts, each tender chicken breast is baked to perfection, resulting in a beautiful golden crust that's both crunchy and satisfying. The creamy sour cream and half-and-half mixture provides a rich base that ensures the chicken stays juicy, while a hint of paprika and cayenne pepper introduces a subtle warm flavor profile. This recipe is not only simple and quick to prepare but also low in sodium, making it an ideal choice for those watching their salt intake. Treat yourself and your loved ones to a tropical feast without the guilt!
2
Servings
410
Calories
11
Ingredients
Ingredients
boneless skinless chicken breasts
2 (rinsed and patted dry)
sour cream
1/2 cup (plain)
half-and-half
1/4 cup (plain)
organic unsweetened flaked coconut
1 cup (plain)
natural unsalted macadamia nuts
3 ounces (finely chopped)
flour
1/2 cup (all-purpose)
sesame seeds
1 1/2 tablespoons (toasted)
paprika
1 teaspoon (ground)
salt substitute
1 teaspoon (plain)
cayenne pepper
1/8 teaspoon (powdered)
unsalted butter
4 tablespoons (melted)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a baking dish, melt 2 tablespoons of butter and set aside.
3
In a medium bowl, mix together the sour cream and half-and-half until well combined. Transfer this mixture to a gallon-sized Ziploc bag.
4
In a small food processor, combine the flaked coconut, chopped macadamia nuts, flour, sesame seeds, paprika, salt substitute, and cayenne pepper. Process until you reach your desired consistency, then transfer to a separate gallon-sized Ziploc bag.
5
Rinse the chicken breasts under cold water and pat them dry with paper towels.
6
Dip each chicken breast into the sour cream mixture, ensuring they are well-coated, then transfer them to the bag containing the coconut-nut mixture. Seal the bag and shake gently until the chicken is evenly coated with the mixture.
7
Place the coated chicken breasts in the prepared baking dish, and drizzle the remaining 2 tablespoons of melted butter over the top.
8
Bake in the preheated oven for approximately 35-40 minutes or until the chicken is cooked through and no longer pink in the center.
9
For a crispier and darker crust, place the baking dish under the broiler for an additional 1-2 minutes at the end of the cooking time, keeping a close eye to prevent burning.
10
Remove from the oven and let rest for a few minutes before serving. Enjoy!
Nutrition Information
18g
Carbs
26g
Protein
2g
Fiber
2.5g
Sugar
13mg
Sodium
110mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Tropical Coconut Macadamia Chicken Delight?
The main protein is two boneless skinless chicken breasts.
How many calories are in one serving of this recipe?
There are 410 calories per serving.
How many servings does this chicken recipe make?
This recipe makes 2 servings.
What is the sodium content of this dish?
The dish is low in sodium, containing only 13mg per serving.
What temperature should I set the oven to?
The oven should be preheated to 350°F (175°C).
How long does the chicken need to bake?
The chicken should bake for approximately 35-40 minutes.
What is the recommended coconut type for the coating?
The recipe calls for 1 cup of organic unsweetened flaked coconut.
What kind of nuts are used in the crust?
The recipe uses 3 ounces of natural unsalted macadamia nuts, finely chopped.
What liquid ingredients are used to help the coating stick?
A mixture of 1/2 cup sour cream and 1/4 cup half-and-half is used.
How much protein is provided per serving?
Each serving provides 26g of protein.
What is the carbohydrate count for this recipe?
There are 18g of carbohydrates per serving.
How much fiber is in the Tropical Coconut Macadamia Chicken?
There are 2g of fiber per serving.
What is the sugar content of this dish?
The dish contains 2.5g of sugar per serving.
How much cholesterol is in a serving?
There is 110mg of cholesterol per serving.
What spices are included in the dry mixture?
The dry mixture includes paprika and cayenne pepper.
Does this recipe use real salt?
No, it uses 1 teaspoon of salt substitute to keep it low sodium.
How much butter is used in the recipe?
A total of 4 tablespoons of melted unsalted butter is used.
Should the sesame seeds be toasted?
Yes, the recipe specifies using 1 1/2 tablespoons of toasted sesame seeds.
What type of flour is used for the coating?
The recipe uses 1/2 cup of all-purpose flour.
How do I ensure a crispier and darker crust?
You can place the dish under the broiler for an additional 1-2 minutes at the end of the cooking time.
How should the chicken breasts be prepared before coating?
They should be rinsed under cold water and patted dry with paper towels.
What tool is recommended for mixing the coating ingredients?
A small food processor is used to combine the coconut, nuts, flour, and spices.
What is the best way to apply the coating to the chicken?
Dip the chicken in the sour cream mixture and then shake it in a Ziploc bag containing the nut and coconut mixture.
Can I use salted macadamia nuts?
The recipe specifically calls for natural unsalted macadamia nuts.
Should the chicken rest after baking?
Yes, let the chicken rest for a few minutes before serving.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe and simple to prepare.
What is the purpose of the sour cream and half-and-half mixture?
It provides a rich base that ensures the chicken stays juicy while helping the crust adhere.
How much cayenne pepper is added?
The recipe uses 1/8 teaspoon of powdered cayenne pepper for a subtle warm flavor.
What kind of paprika is used?
The recipe calls for 1 teaspoon of ground paprika.
What are some tags associated with this recipe?
Tags include chicken, macadamia, coconut, baked chicken, low sodium, healthy, tropical, and dinner.