Gluten Free Baked Rice Chex Coconut Chicken
- U Serves 2 People
- P Prep: 00:10
- P Cook: 00:40
Nutritional Facts
per 1 serving size (Recipe makes 2 servings)
Amount Per Serving
Calories 417
Calories from Fat 209
% Daily Values*
Total Fat 23.20
35.69%
Saturated Fat 18.91
94.55%
Polyunsaturated Fat 0.68
Monounsaturated Fat 1.07
Cholesterol 72.00
24.00%
Sodium 553.50
23.06%
Potassium 283.00
Total Carbohydrate 22.43
7.48%
Dietary Fiber 4.15
16.60%
Sugars 3.55
Protein 32.42
Vitamin A 0.00%
Vitamin C 5.50%
Calcium 5.50%
Iron 37.50%
* Nutritional Values are estimated and may vary
³ Description
A Gluten-Free Low-Cal Chicken Cutlet, no frying pan or oil needed!
² Ingredients
- 1 oz, boneless, cooked, skinless Chicken Breast (Skin Not Eaten)
- 1 cup Rice Chex
- 1 large Egg White
- 1 serving (serving = 3 tbsp raw) Bob's Red Mill Unsweetened Shredded Coconut
q Directions
PreHeat Oven at 375 degrees
On a Plate, Mix:
1 Cup Crushed Rice Chex
3/4 Cup Unsweetened Coconut Flakes (I used Lets’ Do…Organic Reduced Fat)
Cut up Fresh Boneless Chicken Breast and season with Mrs. Dash Table Blend.
Dip each piece into Egg White then coat with Chex/Coconut Mix
Place onto lightly sprayed Baking Sheet
Bake for 30-35 minutes. Broil for 2-5 minutes for a crispy top
This chicken will probably pair great with any veggie. I served it with Steamed Garlic Broccoli and “Glazed†Carrots (unsweetened apple sauce, cinnamon & maple syrup), pictured.
**ChefTiffy Tip**
If you want to add a little sweetness to your chicken, drizzle 2-3 TB of Honey on top right before you turn the oven up to broil.
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