Baked Coconut Chicken with Avocado Mango Salsa


Eating grain-free can be pretty simple once you get the hang of it. It’s amazing how almost everything you make can actually be modified to be made paleo. One of my favorite things about cooking and baking is being able to take a basic recipe and modifying it to fit my needs. Eating healthy and having restrictions doesn’t mean eating foods that are boring and repetitive. With a little creativity and a few changes you can have the most delicious and satisfying foods without the guilt or negative consequences.

Coconut Baked Chicken is a recipe that I really enjoy that not only is based off of a traditional breaded chicken but it’s enhanced using fresh and healthy ingredients that are grain and gluten free. I love to pair this with my Avocado Mango Salsa which is light, colorful and complements the crunch of the chicken. This chicken and salsa dish is great served with baked sweet potato fries, over a salad or even can be used as an appetizer if cut into bite sized pieces. Packed with protein, healthy fats, vitamins and tons of flavor you should definitely give this tradition with a twist a try!


Baked Coconut Chicken with Avocado Mango Salsa


Serves: about 4/ Bake time: 25 minutes


  • 1.5lbs boneless skinless chicken breast, cut into strips
  • 1/2c almond meal (I used Bob’s Red Mill)
  • 1/2c unsweetened shredded coconut (I used Bob’s Red Mill)
  • 1 tsp paprika
  • Sea salt and pepper to taste
  • 2 eggs


  • 2 ripe mangos, diced (about 2 cups)
  • 1 ripe avocado, diced (about 1 cup)
  • 2 medium tomato, diced (about 2 cups) or equal amount cherry tomatoes
  • 1/2 c red onion, finely diced
  • ¼ c cilantro, chopped
  • 2 tbsp olive oil
  • Juice from one lime
  • Sea salt and pepper to taste
  1. Preheat oven to 400F. Set aside a sheet pan lined with a baking rack (baking on this will ensure chicken gets crispy on both sides).
  2. In a medium sized bowl, combine the almond meal, coconut, paprika, salt and pepper.
  3. In a separate smaller bowl, whisk egg.
  4. First, dip a chicken piece in the egg then roll in the coconut mixture to ensure even coating. Lay chicken on the pan. Repeat until all pieces are done.
  5. Bake for 25 minutes or until golden brown and chicken is cooked through.
  6. In the meantime while the chicken is in the oven, combine the salsa ingredients in a bowl and mix to thoroughly combine.
  7. When chicken is done, allow to cool slightly then plate and serve with salsa.


*Note: You can also grill the mango, avo, tomatoes and onion before tossing together using a grill pan. This enhances the flavor and is great if you’re not a fan of raw onion.


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