Abso-friggin-lutely fantastic dinner: Bangin coconut chicken on a bed of raw spiralized zucchini and yellow squash, mango, and edamame. Topped with a spicy mustard sauce (1 TBSP mustard, 1 tsp sriracha, 1 tsp apple cider vinegar, and 1 tsp stevia). See what I did there with the name of the chicken. Because it’s spicy. And tasty. Get it. I are so funnie.
- 1/4 cup unsweetened shredded coconut
- 2 tsp sriracha
- 4 oz raw chicken
- 1 egg white
Mix the coconut and sriracha. Dip your chicken in an egg white. Then dip it in the spicy coconut mix. Repeat. Place on a baking sheet sprayed with nonstick spray. Bake at 350F for 25 minutes.
Multiply amounts for more servings. Easy!
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