Asparagus Coconut Chicken

Ingredients: (double triple quadruple if needed!)
  • 1 large chicken breast
  • 1/3 cup almond meal/flour or coconut flour
  • 3 tbsp. sweetened shredded coconut
  • 1/2 tsp. garlic powder
  • Salt & pepper, to taste
  • 1/2 tsp. minced garlic, 1 clove
  • 16 asparagus spears
  • 1 large egg white
Method:
  • Preheat oven to 375 degrees F. Coat a skillet with non-stick cooking spray and place over medium heat. Once the pan has heated, add the garlic and asparagus and cook until the asparagus brightens in color- approximately 3-5 minutes. Season with salt and pepper, to taste.
  • Slice the chicken breast down the middle and then into four pieces. ¬†Using a meat mallet, pound each chicken breast to thin in out enough to wrap around four asparagus spears.
  • Place the egg white into one bowl and the coconut, almond meal, and garlic powder into a second bowl. Dip each side of a chicken breast into the egg white, dredge both sides through the almond mixture, and lay flat on a plate.
  • Place four asparagus spears onto the edge of the chicken and roll. You can use a toothpick to hold it shut if need be.
  • Continue this process with the remaining chicken breasts. Spray a 9 x 13 baking dish with non-stick spray and place each chicken roll evenly apart. Season with salt and pepper, to taste.
  • Bake for 23-25 minutes and enjoy!

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