Ingredients
The following ingredients have 4 Servings
- 1.5 lbs boneless skinless chicken breasts, sliced into 1 1/2-inch
- 1 cup unsweetened dried shredded coconut
- sea salt and freshly ground black pepper, to your taste
- 4 Tbsp olive oil, or avocado oil divided
- 4 cloves garlic, minced
- 1 lb. fresh green beans, tops trimmed
- 1 cup grape tomatoes, sliced into halves
- 1 cup fresh sweet organic corn
Instruction
- Preheat oven to 400 degrees f.
- Line a large rimmed baking sheet with parchment paper or alumminium foil.
- In a shallow dish add the shredded coconut.
- In another dish, mix the chicken with 2 Tbsp oil, & sea salt and pepper to taste.
- Coat each chicken piece with the coconut by pressing with hands, then transfer to the baking sheet. Repeat process with remaining chicken pieces and placing them in a row along one side of baking sheet.
- In a large bowl, toss the green beans, corn, garlic and the remaining oil.
- Season to your taste and toss to combine.
- Add the veggies on the sheet pan, next to the chicken.
- Roast in preheated oven for about 25 minutes, or until chicken is golden brown and green beans are crisp-tender.
- Remove from oven, sprinkle tomatoes over the top, and season if you feel the need.
