COCONUT CRUSTED CHICKEN WITH THAI CHILI SAUCE

COCONUT CRUSTED CHICKEN WITH THAI CHILI SAUCE

PREP TIME:5 MINUTES
COOK TIME:12 MINUTES
TOTAL TIME:17 MINUTES

INGREDIENTS:

• 1 tbsp coconut oil
• 1/2 lb of chicken fillets (or cut up some chicken breasts)
• 1egg
• Sprinkle of pepper
• 1 tsp red pepper flakes
• 1/3 cup unsweetened shredded coconut
• 1/3 cup Panko Crumbs.
• Thai chili sauce of choice

DIRECTIONS:

1. Heat up a pan over medium high heat, add coconut oil and let melt.
2. In a small bowl beat an egg with pepper.
3. In a larger bowl add the red pepper flakes, coconut and panko crumbs
4. Dip a chicken fillet into the egg mixture and then coat with the crumb mixture.
5. Add to the pan, repeat until all the chicken fillets are being cooked.
6. Cook for 4-5 minutes on each side, or until the chicken is fully cooked and golden brown on the outside.
7. Top with your favorite Thai Chili Sauce (I use the Sweet Red Chili from Thai Kitchen – I buy it at Vitacost [if you click the link you get a $10 coupon for your first order]).
   

source:https://www.thebewitchinkitchen.com

Crockpot White Chicken Chili

Crockpot White Chicken Chili

YIELD: Serves 6
PREP TIME: 15 minutes
COOK TIME: 2-3 hours (on high) or 4-6 hours (on low)
TOTAL TIME: 2-3 hours (on high) or 4-6 hours (on low)

Ingredients:

• 1 1/4 pounds boneless, skinless chicken breasts (about 2-3 breasts)
• 4 cups (32 ounces) low sodium chicken stock
• 2 (15-ounce) cans reduced sodium white beans, such as white kidney beans, cannellini or Great Northern beans, rinsed and drained
• 2 (4.5-ounce) cans diced green chiles
• 3 cloves minced garlic
• 1 small (or 1/2 large) yellow onion, finely diced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup chopped fresh cilantro
• Fresh lime wedges
• For serving (the toppings add important flavor, so LOAD IT UP!): Diced jalapeno, diced avocado, non-fat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips

Directions:

1. Place chicken in the bottom of a 6-quart or larger slow cooker (I use this one). Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4-6 hours or high for 2-4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
2. With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (You can also transfer a few ladlefuls of the chili to a food processor and roughly blend, then stir the blended portion back into the chili.) Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.

source:https://www.wellplated.com