Coconut Chicken with Pina Colada Dip 7 Points Ww
Transport your taste buds to a tropical paradise with this flavorful Coconut Chicken with Piña Colada Dip, a health-conscious twist on a classic favorite. Tender strips of chicken breast are coated in a crunchy blend of unsweetened shredded coconut and panko breadcrumbs, then oven-baked to golden perfection—no frying required! Served alongside a creamy, tangy-sweet dip made from light coconut milk, crushed pineapple, and non-fat Greek yogurt, every bite feels indulgent while staying perfectly on track at only 7 Weight Watchers points per serving. Quick and easy to prepare in just 35 minutes, this dish is ideal for weeknight dinners, festive gatherings, or whenever you’re craving that irresistible combination of crispy and tropical. Healthy, flavorful, and utterly satisfying, this recipe is a must-try for anyone looking to add a touch of the tropics to their table.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 1 cup Unsweetened shredded coconut
- 0.5 cup Panko bread crumbs
- 2 Egg whites
- 0.25 cup All-purpose flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Light coconut milk
- 0.5 cup Crushed pineapple (in 100% juice)
- 0.25 cup Plain non-fat Greek yogurt
- 1 teaspoon Honey
- as needed Cooking spray
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Cut the chicken breasts into bite-sized strips or chunks.
Set up a breading station with three shallow bowls: one with flour mixed with salt and pepper, one with lightly beaten egg whites, and one with a mixture of shredded coconut and panko bread crumbs.
Dredge each chicken piece in the flour, shaking off any excess. Then dip it into the egg whites, allowing any extra to drip off. Finally, coat the chicken in the coconut and panko mixture, pressing gently to adhere.
Place the breaded chicken pieces onto the prepared baking sheet. Spray the tops of the chicken lightly with cooking spray to help with browning.
Bake the chicken for 12-15 minutes, flipping halfway through, until the coating is golden brown and the chicken is cooked through (internal temperature of 165°F).
While the chicken is baking, prepare the pina colada dip. In a small bowl, mix together the light coconut milk, crushed pineapple, Greek yogurt, and honey until well combined. Refrigerate until ready to serve.
Serve the coconut chicken hot with the chilled pina colada dip on the side, and enjoy!
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 464 mg | 20% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.2 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 521 mg | 11% | |
*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.
