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Baked Coconut Crusted Chicken with Rosemary Couscous & Garlic Broccoli

By February 12, 2015Blog, Recipes

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Today I was “challenged” by my fiancé to have dinner ready by the time she got home.. 6:15pm.. To clarify a little, I may have not been making the “best use of my time” this afternoon, and when I should have been on my way to get the ingredients, well, I wasn’t’ on my way yet. At first she thought there was no way I could prepare dinner and have it ready by the time she got home. “If you have this ready by 6:25 I will be impressed”, she said. Challenge accepted!!! :-)!

Off I went to the store, got in and out in 10 minutes, got home, started my timer, and got underway. EXACTLY 31 minutes later 6:15pm, dinner was ready. Really!! In 31 minutes I made a complete meal for 2 from scratch. Check out the recipe below.

COCONUT CRUSTED CHICKEN INGREDIENTS:
2 Free Range Chicken Breasts
1 Cup Shredded Coconut
1/2 Cup Coconut Flour
2 Pastured Eggs
1/4 Cup Full Fat Coconut Milk (I like Native Forest)
Celtic Grey Salt
Black Pepper

ROSEMARY COUSCOUS INGREDIENTS:
1 Cup Water
1 Cup Full Fat Coconut Milk
1 1/2 Cups Couscous
1 Sprig Fresh Rosemary (chopped)
Celtic Grey Salt

GARLIC STEAMED BROCCOLI INGREDIENTS:
2 Heads Broccoli (chopped into florets)
1 Tbsp Coconut Oil
1/4 tsp or more fresh Garlic Powder
Celtic Grey Salt

INSTRUCTIONS:
Alright we are multi-tasking here so here is how it’s going to shake down. Make your chicken first. As soon as it goes in the oven, start on the couscous and broccoli. NOTE: You will need 3 separate bowls to prepare the chicken. One with the flour, one with the egg mixture, and one with the coconut flakes. Let’s Go!

Preheat oven to 400 degrees. Place the chicken breast between 2 pieces cling wrap and pound with a mallet, I used a rolling pin, until it is about 3/4 inch thick. Remove the top piece of cling wrap and discard. Take a pinch on salt and pepper and sprinkle over the top of the chicken. Take that salt & peppered side of the chicken and place in the coconut flour. Salt & pepper the other side of the chicken, flip it over and coat with coconut flour. Next, dredge in the egg mix, drop it in the coconut flakes, coat both sides well and place on a baking sheet with wax paper. Repeat with the second chicken breast and place in the oven for 15 minutes.

On to the couscous and broccoli. Add water and coconut milk in a medium sauce pan under high heat until boiling. As the water is heating for the couscous add the broccoli to a medium skillet, add a little water, turn on medium/high heat and cover. Once the water/milk begins to boil add pinch of salt, couscous, and fresh rosemary. Stir in the rosemary, take off the heat, and cover for 3-5 minutes. As soon as the broccoli turns bright green, uncover, turn off the fire, add the garlic powder, salt, and coconut oil and stir well. Just about this time your chicken should be ready! Remove the chicken from the oven, cut into the thickest part to be sure the juice is clear. Serve and enjoy!

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