Crispy Coconut Chicken (One pan, paleo)

I have been cooking since I was 5 years old and it has always been something I love to do when I have time. In Feb. 2016, our family decided to start trying to eat better and we're doing a mostly Paleo program. I am really enjoying trying and cooking new things. If you are checking out my recipes, if I've actually made it, it's noted in the description. Otherwise, it's likely one I saw and liked and it is in my queue of things to make.

Servings: 4

subheading: Chicken & Vegetables:

2 chicken breasts sliced in half lengthwise

1 cup flour

2 eggs

1 cup sweetened shredded coconut

2 red, yellow or orange bell peppers, chopped

1 small package frozen sweet potato fries

Salt to taste

Sweet Thai Chili Sauce (to serve)

subheading: Mango Salsa:

1 mango, diced (See note)

½ red pepper, diced

½ red onion, diced

2 tbsp chopped cilantro

1 tbsp lime juice

½ tsp salt

Preheat oven to 425 F. Use a stone bar pan. If you don't have a stone pan, line a regular baking pan with parchment paper or lightly grease.

Add flour, eggs and coconut to three separate bowls. Toss chicken in flour, then coat in egg. Finally, coat in coconut, covering well. Add each cutlet to baking pan.

Add chopped bell peppers, then season with a bit of salt & pepper. Add sweet potato fries, fitting as many as you can on the pan while making sure they remain in one layer.

Bake in oven for 20 min or until chicken is fully cooked.

While everything is cooking in the oven, make the mango salsa. Just dice all the ingredients, mix and set aside until the meal is finished cooking.

Remove everything from oven and serve with mango salsa on top and sweet chili sauce on the side.

Mango's are not fun to clean to get the fruit. Honestly, "not fun" is putting it mildly - it a major pain in the behind. If your market has diced fresh mango that's already prepare, get about 1 cup and make your life easier. After all, this is a one pan dish because you want to make life easier.

Servings: 4

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