Coconut Crusted Chicken with Tropical Yogurt Sauce

Welcome to our weekly Foodie Friday link up! I’m linking up with Montana from Pretty Lil Mudder, Annmarie from the Fit Foodie Mama, Emily from Whatever Floats Your Oats, and Esther from Chocolate Runner Girl to create awesome healthy recipes each week! Today’s theme is “Chicken Dinner!” Make sure you hop around to check out all the amazing recipes in this link up and feel free to add your own recipes as well!

I made this back in the days of boards-studying (good food gave me something to look forward to in my otherwise rather-bleak existence), and brought some to school with me to share with my fellow basement dwellers in the catacombs.

I was told by not one, but two(!) souls that they would marry me on the basis of this recipe alone. I was pretty flattered, to say the least, but since they were not in-state* students and one was already married, I had to politely decline to both proposals.

*If I marry someone in-state, my tuition gets cut from $50k/year to $20k/year. It’s not so worth it now either because there’s only one year left where this would actually go into effect. Sigh!

Coconut Crusted Chicken with Mango Yogurt Sauce

Ingredients:
-6-7 chicken tenderloin pieces, cut into smaller strips
-2 eggs
-1/4 cup coconut flour*
-1/4 cup sweetened, shredded coconut*
-1 tsp curry powder
-1 tsp chili powder
-sea salt, to taste
-freshly ground black pepper, to taste
-vegetable oil + coconut oil

*For the coconut flour + shredded coconut, I’m really not a fan of wasting ingredients, so I would just start with a small amount and roll the chicken in em’ until they were evenly coated, adding more as necessary. These amounts are rough estimates to how much I used.
(Mango Yogurt Sauce)
-1/4 cup frozen pineapple/mango chunks, thawed
-2 pieces dried mango, diced
-orange juice
-3 heaping tbsp Fage 0% Greek yogurt
-sriracha, to taste

Instructions:
1) Combine curry powder, chili powder, salt and pepper into a small bowl and coat each piece of chicken in it. Then roll each piece in coconut flour.
2) In a separate bowl, beat two eggs. In a third bowl/container, pour in the coconut flakes.
3) Dip each piece of chicken in the egg mixture and then roll it in the coconut. Set aside.
4) Heat up some vegetable + coconut oil (I used a blend of both) in a large skillet and cook the chicken until ~165 F.
5) (Sauce) Add enough orange juice to blend the pineapple and mango chunks. Blend until smooth, then pour into a small bowl and mix with Greek yogurt. Add sriracha (to taste!).
6) Serve over a bed of greens and sprinkle with some more shredded coconut and some cubed mango.

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Interested in getting to know more about any of your super-awesome co-hosts? :]

• Farrah | blog | facebook |  instagram | pinterest | twitter | bloglovin’
• Montana | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Annmarie | blog | facebook | twitter | instagram | pinterest | bloglovin’
• Emily | blog | instagram | pinterest | twitter | bloglovin’
• Esther | blog | facebook | instagram | pinterest | twitter | bloglovin’

Hope you all have a wonderful weekend! Next week’s theme is dessert heaven!