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
- Combine shredded coconut, garlic and butter in a bowl and microwave just until the butter has softened.
- Stir the mixture thoroughly and spread evenly onto the top side of the chicken breasts.
- 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.
- 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.