• 2 6 oz. boneless, skinless chicken breasts
  • 1 tbsp. cornstarch
  • salt, pepper
  • 1 egg
  • 1/3 cup coconut milk, I used Silk
  • 1 tsp. cajun spice
  • 1/2 cup shredded sweetened coconut
  • 1/4 cup Panko bread crumbs
  • 1 package Uncle Ben's Jasmine Ready Rice
  • 1/2 cup coconut milk
  • 1 mango, diced
  • 6 asparagus spears cut into small pieces
  • cilantro, chopped
  • Trader Joe's mango butter, optional

As you have probably already realized from the majority of my posts, I have a mega sweet tooth. As a result, I tend to make a lot of savory/sweet entrees. I love incorporating fruit into fish and poultry dishes because it adds so much naturally sweet flavor. This recipe just kind of came to me because I had a craving for coconut. I have used a similar recipe to make baked coconut shrimp, which I also love, but Romain doesn’t eat shrimp, so chicken it was. I already had a mango, cilantro, and asparagus in my fridge so why not put them all together.

This is the reason why I love cooking so much. You never have to follow the recipe exactly. I was originally planning on putting spinach in the rice, but since I didn’t have time to go to the store, I went with the green veggie that I already had. I made a 2 person serving, but this is really easy to double or triple. The measurements are not exact, since I mostly eyeballed the ingredients.

This is like a taste of a tropical vacation right in your own kitchen, yum!


Preheat oven to 400 degrees F.

Dredge the chicken in cornstarch and season with salt and pepper.

In a small bowl, whisk together egg and coconut milk. In another small bowl, combine coconut, panko bread crumbs, and cajun seasoning.

Dip the chicken in the egg mixture and then generously cover with coconut mixture. Place each chicken breast on a greased baking sheet. Bake for 15-20 minutes until browned and cooked through. Turn once halfway through.

Meanwhile, heat coconut milk on medium heat in a skillet. Add asparagus and let steam with cover on for about two minutes. Add chopped mango, rice, and cilantro. I would recommend microwaving the rice for a minute before adding to the pan. Let simmer for about 5 minutes and add more milk if necessary.

Serve the crispy baked chicken over the mango rice and garnish with cilantro. I think it goes really well with a side of Trader Joe’s mango butter. I only had apple honey butter at home, which also gave the dish a perfect sweet touch.


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