Low Sodium Coconut Chicken
Discover a light and flavorful twist on a classic dish with this Low Sodium Coconut Chicken recipe, perfect for those looking to reduce salt without compromising taste. Tender, juicy chicken breasts are infused with a fragrant marinade of light coconut milk, fresh lime juice, and aromatic spices like curry powder and ginger. Topped with golden unsweetened shredded coconut and baked to perfection, this dish offers a delightful balance of creamy, tangy, and subtly sweet flavors. Garnished with fresh cilantro and green onions, it’s an easy, wholesome dinner perfect for busy weeknights. Pair it with steamed vegetables or a crisp green salad for a healthy and satisfying meal the whole family will love. Keywords: low sodium chicken, coconut chicken recipe, healthy baked chicken, weeknight dinner ideas.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup light coconut milk
- 0.5 cup unsweetened shredded coconut
- 2 tablespoons lime juice
- 1 tablespoon fresh ginger, grated
- 3 pieces garlic cloves, minced
- 1 teaspoon curry powder
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped
- 2 pieces green onions, chopped
Instructions
Start by preheating your oven to 375°F (190°C).
Rinse the chicken breasts under cool water and pat them dry with paper towels.
In a medium bowl, combine the light coconut milk, lime juice, grated ginger, minced garlic, curry powder, and ground black pepper. Mix well to form the marinade.
Place the chicken breasts in a shallow dish and pour the coconut marinade over them, ensuring each piece is well-coated. Allow the chicken to marinate for at least 10 minutes for a richer flavor.
While the chicken is marinating, heat the olive oil in an oven-safe skillet over medium heat.
Remove the chicken breasts from the marinade, let the excess drip off, and gently place them into the skillet. Reserve the leftover marinade.
Sear the chicken breasts for 3-4 minutes on each side until they are golden brown.
Once the chicken is seared, add the reserved marinade to the skillet. Sprinkle the unsweetened shredded coconut over the top of the chicken.
Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is fully cooked and has an internal temperature of 165°F (74°C).
Remove the skillet from the oven, and let the chicken rest for a few minutes.
Garnish with freshly chopped cilantro and green onions before serving.
Serve the low sodium coconut chicken with your favorite side of steamed vegetables or a simple salad.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 7.3 g | ||
| Protein | 221.7 g | 443% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 164 mg | 13% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2363 mg | 50% | |
*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.
