Crispy Coconut-Curry Chicken with Pineapple-Mint Salsa and Sweet Potato Noodles

Begin by preheating your oven to 400°F. In a mixing bowl, combine 1 cup of unsweetened shredded coconut, 1/2 cup of panko breadcrumbs, 1 tablespoon of curry powder, and a pinch of salt.

In another bowl, whisk together 1 large egg and 1 tablespoon of Dijon mustard. Dip each chicken breast (2 pounds, boneless and skinless) into the egg mixture, allowing excess to drip off, then coat it in the coconut mixture, pressing gently to adhere.

Place the coated chicken breasts on a baking sheet lined with parchment paper. Bake the chicken for 25-30 minutes, or until golden brown and cooked through, reaching an internal temperature of 165°F.

While the chicken is baking, spiralize 2 medium sweet potatoes into noodles and set aside. In a large skillet, heat 1 tablespoon of olive oil over medium heat.

Add the sweet potato noodles and sauté for 5-7 minutes, or until tender but still slightly crisp. For the pineapple-mint salsa, combine 1 cup of diced fresh pineapple, 1/4 cup of finely chopped red onion, 1/4 cup of chopped fresh mint, the juice of 1 lime, and a pinch of salt in a bowl.

Mix well and let it sit for 10 minutes to allow the flavors to meld. Once the chicken is done, let it rest for a few minutes before slicing.

Serve the crispy coconut-curry chicken over the sweet potato noodles, topped with the pineapple-mint salsa for a burst of freshness.