Coconut Lime Chicken Nuggets
May 20, 2010
Coconut Lime Chicken Nuggets is made with my Coconut Lime Marinade and a coating of coconut milk and bread crumbs. The chicken nuggets look like your average baked recipe, but they have a surprising zing from the lime that gives it so much flavor.
You could just as easily make this recipe using whole chicken breasts or chicken tenders. The nice thing about nuggets is they're quicker to cook than whole pieces, so keep in mind that if you cook whole pieces you'll have to adjust the cook time. For tenders, it should take 25-30 minutes, for whole breasts it should take 35-40 minutes.
Calories Note: In calculating the calories for this recipe, I'm factoring in 50 calories for the marinade, which assumes one serving soaks up a little more than 2 tablespoons of marinade.
Tip: Use light coconut milk for fewer calories.
Ingredients
- Marinade
- Crust
- 1/3 cup Coconut Milk
- 1 cup Bread Crumbs, preferably whole wheat
- 1 ½ pounds Chicken Breast or Tenders, chopped in 2 inch chunks
- 1 to 2 teaspoons Canola oil
Directions
- Marinate the chopped chicken pieces in Coconut Lime Marinade according to the directions. (2 to 24 hours)
- Preheat oven to 400°F
- Remove chicken pieces from the marinade. Either let the marinade drip off as you set the pieces aside or put the chicken in a strainer for a little while.
- Place 1/3 cup Coconut Milk in a shallow dish. Place the bread crumbs in a pile on another plate. Coat each piece of meat in the coconut milk and then dredge through bread crumbs.
- Cover a baking sheet with aluminum foil. To prevent sticking, generously coat the foil with the Canola oil.
- Place the chicken nuggets on the baking sheet and bake in the preheated oven for 20-25 minutes.
Tip: Cut one of the thickest pieces open to verify that the chicken is cooked all the way through.