Low Sodium Coconut Chicken

Indulge in the creamy, tropical flavors of this Low Sodium Coconut Chicken, a heart-healthy dish that doesn't compromise on taste. Tender boneless chicken breasts are infused with a rich marinade of light coconut milk, zesty lime juice, fresh ginger, and aromatic garlic, then gently seared to golden perfection. Finished with a sprinkle of unsweetened shredded coconut and baked in the oven, this recipe delivers a delightful combination of crispy texture and juicy interior without overwhelming sodium levels. Garnished with vibrant cilantro and green onions, it's an elegant meal that’s as visually stunning as it is flavorful. Perfect for a balanced dinner, pair this easy, 40-minute dish with steamed vegetables or a fresh salad for a satisfying, guilt-free treat.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Start by preheating your oven to 375°F (190°C).

Step 2

Rinse the chicken breasts under cool water and pat them dry with paper towels.

Step 3

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.

Step 4

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.

Step 5

While the chicken is marinating, heat the olive oil in an oven-safe skillet over medium heat.

Step 6

Remove the chicken breasts from the marinade, let the excess drip off, and gently place them into the skillet. Reserve the leftover marinade.

Step 7

Sear the chicken breasts for 3-4 minutes on each side until they are golden brown.

Step 8

Once the chicken is seared, add the reserved marinade to the skillet. Sprinkle the unsweetened shredded coconut over the top of the chicken.

Step 9

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).

Step 10

Remove the skillet from the oven, and let the chicken rest for a few minutes.

Step 11

Garnish with freshly chopped cilantro and green onions before serving.

Step 12

Serve the low sodium coconut chicken with your favorite side of steamed vegetables or a simple salad.

Nutrition Facts

Serving size	(1120.1g)

Amount per serving	% Daily Value*
Calories	1834.1

Total Fat 91.2g	0%
Saturated Fat 45.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 591.6mg	0%
Sodium 1259.5mg	0%
Total Carbohydrate 27.7g	0%
Dietary Fiber 9.5g	0%
Total Sugars 7.3g
Protein 221.7g	0%

Vitamin D 7.0IU	0%
Calcium 163.7mg	0%
Iron 14.4mg	0%
Potassium 2362.7mg	0%

*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.

Source of Calories

Fat: 45.1%

Protein: 48.8%

Carbs: 6.1%