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Recipe: Coconut chicken

There is no doubt the incredible benefits coconut has overall, whether you’re consuming it as an oil, drinking it as a dairy replacement or eating it as flakes, coconut contains (healthy) fatty acids that is great for increasing your metabolism, has loads of antibacterial properties and provides a natural source of energy.

Another great thing about coconut is its versatility! Did you know that coconut oil can be used as a natural skin moisturiser? Forget about those ingredient filled moisturisers and opt for a dollop of coconut oil instead.

In this recipe, we have used coconut flakes as a coat for our chicken and have paired this with broccoli (or feel free to choose a vegetable/salad of your choice).


600g of chicken breast

⅔ cup, shredded coconut

Broccoli, 1 large stalk

3 garlic cloves, chopped

2 tbsp butter

2 tsp olive oil

2 tbsp lemon juice

Salt & pepper to taste


  1. Combine shredded coconut, garlic and butter in a bowl and microwave just until the butter has softened.
  2. Stir the mixture thoroughly and spread evenly onto the top side of the chicken breasts.
  3. Place the coconut-topped chicken on a baking sheet coated with olive oil cooking spray and bake at 400 degrees for 20 minutes, broiling for the last 10 minutes.
  4. While the chicken is roasting, steam broccoli in a large covered pot with 1 inch of boiling water at the bottom. Steam the broccoli for 8-10 minutes then separate into 2 plates drizzling olive oil, lemon juice, salt & pepper.
  5. Enjoy!

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