Crispy Coconut-Lime Chicken with Mango Salsa and Spicy Avocado Drizzle

Begin by preheating your oven to 400°F (200°C). In a mixing bowl, combine 1 cup of shredded coconut, 1/2 cup of panko breadcrumbs, and the zest of 1 lime.

In another bowl, whisk together 1 large egg and 1 tablespoon of lime juice. Dip each chicken breast 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 the coating is golden brown and the chicken is cooked through.

While the chicken is baking, prepare the mango salsa by dicing 1 ripe mango, 1/2 red bell pepper, and 1/4 red onion.

In a bowl, combine the diced ingredients with the juice of 1 lime, 1 tablespoon of chopped fresh cilantro, and a pinch of salt.

For the spicy avocado drizzle, blend 1 ripe avocado, 1 tablespoon of lime juice, 1/2 teaspoon of chili powder, and a pinch of salt until smooth.

Once the chicken is done, let it rest for a few minutes before slicing. Serve the crispy chicken topped with mango salsa and a drizzle of the spicy avocado sauce, garnished with lime wedges and extra cilantro if desired.