My new favorite recipe, adapted from a recipe on Gina’s Skinny Recipes (the best website for healthy recipes that are easy to make!)
Coconut Chicken over Mixed Greens
2 large chicken breasts, sliced horizontally
6 tbsp shredded coconut (I used sweetened)
1/4 cup breadcrumbs
2 egg whites
pinch of salt
1 tbsp vegetable oil
1 tbsp honey
1 tbsp white vinegar
1 tbsp dijon mustard
Preheat oven to 375. Mix together the shredded coconut, breadcrumbs, and pinch of salt. Put egg whites in a seperate bowl. Dip each chicken slice into the egg whites then into the dry ingredients to coat thoroughly. Place on cookie sheet (with cooking spray) and bake for approx. 15 minutes, turning halfway through.
Arrange over mixed greens. I only added minced onions, though you could also add tomatoes and cucumbers. Keep it light.
Mix the vinaigrette then heat for approx. 30 seconds before pouring over salad. Enjoy!