
Crispy Coconut Mango Chicken
Crispy Coconut Mango Chicken
HOW TO COOK
- Season with salt and pepper and coat the chicken in coconut crumb. Fry for 3-4 minutes on each side over medium heat until golden and cooked through.
- Slice the cucumber and combine with slaw and herbs.
- Serve the chicken on the salad. Finish with pickled mango and coconut lime dressing.
Tips
- For best results, use a non-stick frying pan for the coconut breadcrumb chicken.
- Our chicken breasts are hand-cut, so cooking times may vary due to thickness. You can check your chicken is fully cooked by ensuring it reaches 165°F.
NUTRITION & INGREDIENTS
| Amount per serving | |
|---|---|
| Calories | 570 |
| Fat | 24g |
| Saturated Fat | 17g |
| Sodium | 990mg |
| Carbohydrates | 51g |
| Fiber | 6g |
| Total Sugars | 32g |
| Protein | 37g |
Ingredients:
Chicken breast (all natural, hormone and antibiotic free from Southeastern United States), napa cabbage, mango, red cabbage, cucumber, coconut milk, carrot, radish, desiccated coconut, coconut cream, lime juice, cider vinegar, light brown sugar, panko breadcrumbs (enriched wheat flour, yeast, salt, sugar), red chili, sugar, honey, salt, ginger, olive & canola oil blend, cilantro, mint, black sesame seeds, garlic, ginger, turmeric
Contains:
Gluten, Sesame
Made in a facility that also processes milk, egg, fish, crustacean shellfish, tree nuts, wheat, peanuts, soybeans, and sesame.