Susan Dopart’s Coconut Almond Chicken

Coconut Almond Chicken served with broccoli.

Spice up your Energy with Coconut Almond Chicken

Let’s face it.  Chicken and broccoli can get pretty boring.  I wanted to create a new way to spice up chicken that was tasty, crunchy and versatile.  What resulted was a chicken you can eat hot or cold with vegetables or cut-up in a salad.

The coconut oil provides the healthy fat MCT oil, which contains lauric acid, which boosts immunity.  The almonds provide monounsaturated fats, fiber and crunch.  Curry is an anti-inflammatory spice.  Add the chicken and you’ve got a recipe packed with protein, anti-inflammatory action and nutrients.

Double the recipe and enjoy for a few days.  A great way to enjoy chicken on your next picnic outing with friends.


Coconut Almond Chicken

Serves:  4

Prep Time:      5 minutes

Cook Time:     25 minutes



1 pound skinless boneless chicken breasts (4 pieces)

2 tablespoons Kelapo coconut oil

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon curry

1/3 cup sliced almonds, coarsely chopped

1/3 cup unsweetened dried coconut

Salt and pepper to taste



Preheat oven to 400 degrees.

Line baking pan with aluminum foil.

Melt coconut oil and rub on all sides of chicken breasts.

Make a spice rub of the garlic powder, paprika and curry.  Dredge chicken in the rub.

Mix together almonds and coconut.  Coat all sides of chicken breasts with the mixture.  Place in baking pan and bake for approximately 25 minutes or till inside of chicken reaches 165 degrees F.  Coconut/almond topping should be golden brown.



Per Serving

Calories                           310

Protein                             35 grams

Total Carbohydrates          4 grams

Total Fat                          16 grams

Fiber                                2.5 grams

Sodium                              58 mg.


Susan B. Dopart, M.S., R.D., C.D.E.

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