Orange Coconut Chicken Fingers

Orange Coconut Chicken Fingers

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Chicken breast is a great lean protein source, and you may even have some in your freezer or fridge right now! But if the thought of boiled chicken breast with plain steamed broccoli makes you a little depressed, don’t worry. Nutritious food that supports your health goals doesn’t have to be bland, and it doesn’t have to be complicated. This recipe is super easy, quick (minus the marinade time when it needs absolutely none of your attention), and delicious! You will probably even be able to get your kids to eat it without much pleading or bribing. I use wheat germ here because it adds a ton of fiber and protein, but you can also use whole wheat bread crumbs or panko if that’s what you have on hand. These chicken fingers would be great with that steamed broccoli or garlic sauteed kale.

Orange Coconut Chicken Fingers

serves 4

1.5 pounds boneless, skinless chicken breast, cut into strips

2 garlic cloves, minced

½ cup 100% orange juice

2 eggs

1 cup wheat germ

½ cup unsweetened shredded coconut

salt and pepper to taste

Mix orange juice and garlic in a medium bowl. Toss with the chicken breast strips and cover. Marinate the chicken in the refrigerator for any time between two hours and overnight, stirring occasionally on evenly flavor the chicken.

Preheat oven to 400F. In a small bowl, beat the eggs; set aside. In a large bowl, combine wheat germ coconut, salt, and pepper. Coat one piece of chicken with the egg, then coat it with the wheat germ mixture. Place the coated chicken on a baking sheet lined with parchment paper. Repeat with the rest of the chicken, and then bake until cooked through, 20-25 minutes.

Nutrition information per serving. 382 calories, 13.2g fat, 20g carbohydrates, 5 g fiber, 43 grams protein

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