Coconut Chicken with Mango Salsa Cinnamon Butter Sweet Potatoes
Elevate your dinner table with this vibrant and tropical Coconut Chicken with Mango Salsa Cinnamon Butter Sweet Potatoes recipe! Crispy, golden chicken breasts are coated in a delightful blend of shredded coconut and panko breadcrumbs, offering a perfect balance of crunch and subtle sweetness. Paired with a bright, zesty mango salsa made with fresh ingredients like diced mango, red bell pepper, and lime juice, this dish bursts with fresh, sunny flavors. On the side, indulgent cinnamon butter sweet potatoes add a warm, caramelized touch of comfort. With just the right mix of savory, sweet, and tangy elements, this meal is a surefire standout for weeknight dinners or special occasions. Ready in just about an hour, this dish is a feast for the senses! Perfect for fans of tropical chicken recipes, unique salsa pairings, and sweet potato upgrades.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Shredded unsweetened coconut
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 3 tablespoons Olive oil
- 1 large Mango
- 0.5 cup Red bell pepper
- 0.25 cup Red onion
- 3 tablespoons Cilantro (chopped)
- 2 tablespoons Lime juice
- 1 teaspoon Honey
- 4 medium Sweet potatoes
- 4 tablespoons Unsalted butter
- 1 teaspoon Ground cinnamon
- 2 tablespoons Brown sugar
Instructions
Preheat your oven to 400°F (200°C) for the sweet potatoes.
Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Bake for 35-40 minutes, or until tender.
Meanwhile, prepare the chicken breading stations: In one shallow dish, combine the flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. In a second dish, beat the eggs. In a third dish, mix the shredded coconut and panko breadcrumbs together.
Season the chicken breasts with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Dredge each chicken breast in the flour mixture, dip it into the eggs, and then coat it with the coconut-panko mixture. Press the coating onto the chicken firmly to help it adhere.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken breasts for 4-5 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F or 74°C). Remove from skillet and set aside.
To make the mango salsa, dice the mango, red bell pepper, and red onion, and combine them in a bowl. Add the chopped cilantro, lime juice, and honey. Mix well and set aside.
Once the sweet potatoes are cooked, carefully slice them open and fluff the insides with a fork.
In a small bowl, mix the softened butter, brown sugar, and cinnamon. Spread this cinnamon butter inside the sweet potatoes.
Plate the coconut chicken alongside the cinnamon butter sweet potatoes and top the chicken with a generous scoop of mango salsa. Serve immediately and enjoy!
Nutrition Facts
Calories |
3776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.2 g | 234% | |
| Saturated Fat | 92.7 g | 464% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1068 mg | 356% | |
| Sodium | 4867 mg | 212% | |
| Total Carbohydrate | 287.2 g | 104% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 92.4 g | ||
| Protein | 257.7 g | 515% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 436 mg | 34% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1178 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
