Crispy Coconut-Lime Baked Chicken with Mango Salsa and Cilantro-Lime Rice

Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper. In a shallow bowl, combine 1 cup of shredded unsweetened coconut, 1/2 cup of panko breadcrumbs, 1 teaspoon of lime zest, and 1/2 teaspoon of salt.

In another bowl, whisk together 1 large egg and 1 tablespoon of lime juice. Dip each chicken breast (4 pieces, about 6 ounces each) into the egg mixture, allowing excess to drip off.

Then, coat the chicken in the coconut mixture, pressing gently to adhere. Place the coated chicken on the prepared baking sheet.

Bake the chicken in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the coating is golden brown.

While the chicken is baking, prepare the cilantro-lime rice by cooking 1 cup of jasmine rice according to package instructions.

Once cooked, fluff the rice with a fork and stir in 1 tablespoon of lime juice, 1/4 cup of chopped fresh cilantro, and a pinch of salt.

For the mango salsa, combine 1 ripe mango (diced), 1/2 red onion (finely chopped), 1 jalapeño (seeded and minced), the juice of 1 lime, and a handful of chopped cilantro in a bowl.

Mix well and season with salt to taste. Once the chicken is done, let it rest for 5 minutes before slicing.

Serve the crispy coconut-lime chicken over a bed of cilantro-lime rice, topped with the fresh mango salsa for a burst of flavor.