This is an easy meal that combines so many delicious flavors!
- 6 boneless, skinless fat-trimmed chicken thighs
- 1 tablespoon of curry powder (I used mild)
- 1 teaspoon of garlic powder
- 1 teaspoon of sea salt
- A pinch or two of black pepper
- 1/4 cup of flour (use coconut flour for gluten free/Whole30/Paleo version)
- 2 egg whites
- 1/3 cup of unsweetened fine coconut flakes
- Cooking spray (I used coconut oil spray)
At least one hour before you are going to bake the chicken, mix curry powder, garlic powder, salt and pepper in a small dish and sprinkle over chicken thighs. Rub seasoning mix into the chicken, place it in a bowl, cover and refrigerate for at least one hour.
When ready to make the chicken, preheat the oven to 375 degrees. Spray a ceramic baking dish with cooking spray and set aside.
In a bowl, whisk egg whites. Pour flour and coconut onto two, separate flat plates.
Start by coating a chicken thigh with a light coating of flour and then dip it into egg whites. Finally, coat each side of the thigh with coconut flakes and place in baking dish. Repeat process with the remaining chicken thighs. Once all thighs are in the dish, spray each with a good coating of cooking spray. Place dish in oven and bake for 40 minutes.Turn off the oven and, keeping the oven door closed, allow the chicken to remain in oven for another 20 minutes before removing and serving warm.
To make the Cilantro Lime rice as a side dish, I simply toss 3 cups of cooked rice with the juice of 1 lime, 2 teaspoons of butter or ghee, 2 teaspoons of dried cilantro, 1 teaspoon of garlic powder and around 1/2 teaspoon of sea salt. I usually also serve this with a side of steamed broccoli or other veggies.
Nutrition Information | Makes 6 servings, 1 chicken thigh each
239 calories, 13.6g fat, 5.1g carbs, 23.5g protein, 2.25g fiber
6 Weight Watchers PointsPlus per serving