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Coconut Crusted Chicken with Pineapple Salsa & Sugar Snap Peas - Low Cal

Course Main Meals
Keyword Low Cal
Protein Poultry
Meal Plan Category Week 6
Servings 1 serving
Calories 395kcal

Ingredients

FOR CHICKEN & PEAS

  • 5 oz chicken breast butterflied
  • 1 tbsp unsweetened coconut flakes
  • 1 egg white
  • 1/8 tsp sea salt
  • 1 1/2 cup snap peas
  • 1/2 tsp ghee
  • 1/16 tsp sea salt

FOR SALSA

  • 1/4 cup pineapple diced (fresh, canned, or frozen and defrosted)
  • 1/4 cup tomato diced
  • 1/8 cup red onion finely chopped
  • 1 tbsp Fresh cilantro chopped
  • 1/8 tsp red pepper flakes

Instructions

  • STIR together ingredients for salsa in a small bowl. Set aside. Beat egg in a small bowl and sprinkle coconut and sea salt in a shallow bowl.
  • BLOT chicken with a paper towel to remove excess moisture. Dunk in egg wash and coat in coconut flakes on all sides.
  • HEAT a skillet over medium heat and spray with olive oil cooking spray. Allow pan to get very hot. Place chicken on pan and cook 8-10 minutes each side.
  • WHILE chicken cooks, heat a small skillet over medium heat and sauté snap peas in ghee for 5 minutes, stirring occasionally. Season with sea salt. Serve snap peas alongside chicken with pineapple salsa.

Nutrition

Serving: 1recipe | Calories: 395kcal | Carbohydrates: 27g | Protein: 39g | Fat: 15g | Fiber: 7g | Net Carbs: 20g