Crispy Coconut-Lime Chicken with Avocado Salsa
This innovative keto chicken recipe features crispy coconut flakes and a zesty lime marinade, paired with a refreshing avocado salsa, creating a delightful balance of flavors and textures.
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Begin by preheating your oven to 400°F. In a mixing bowl, combine the lime juice, lime zest, garlic powder, salt, and pepper to create a marinade.
Add the chicken breasts to the marinade, ensuring they are well coated, and let them marinate for at least 30 minutes.
While the chicken marinates, prepare the coconut coating by mixing unsweetened shredded coconut and almond flour in a shallow dish.
Remove the chicken from the marinade and dip each piece into the coconut mixture, pressing gently to adhere the coating.
Place the coated chicken breasts on a baking sheet lined with parchment paper. 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 avocado salsa by dicing the avocados, tomatoes, and red onion, and mixing them in a bowl with lime juice, cilantro, salt, and pepper.
Once the chicken is done, let it rest for a few minutes before slicing. Serve the crispy coconut-lime chicken topped with the fresh avocado salsa for a vibrant and delicious meal.
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