1 1/2 cups unsweetened shredded coconut
1 tablespoon finely grated lime zest
1 teaspoon ground cumin
1/2 teaspoon sea salt
1 large egg
1 pound boneless, skinless chicken breasts
Preheat the oven to 375 degrees F.
In a shallow bowl, combine the coconut, lime zest, cumin, and salt. Place the egg in a separate shallow bowl and beat lightly. Dip the chicken pieces in the beaten egg, shaking off the excess. Then roll them in the coconut mixture to coat. (I find it most efficient to work with a handful of chicken pieces at a time.)
Place the coconut-coated chicken pieces in an even layer on a rimmed baking dish or in a large glass baking dish. Bake for 25-30 minutes until cooked through. Serve immediately.
Heads up: Don’t over-bake the nuggets or they’ll be chewy and dry. Cut into one after 25 minutes and if it’s nice and white throughout, it’s ready!
February 25, 2013
Coconut Lime Chicken Bites