Skinny Coconut Chicken with Coconut Brown Rice

I had a strange craving for coconut last night and I'm not really a fan of shrimp unless I'm REALLY in the mood for it or if it's from Benihana or Bonefish (Bang, Bang Shrimp). So, I found a recipe for coconut shrimp and made it WW friendly and used chicken. The total weight watchers points for 2 pieces of chicken is 8 points. I know it seems like a lot, especially when you factor in the rice (which was AAAAMAZING) but I hadn't eaten anything except fruit and vegetables all day so I needed to use my points up. Now the rice... I found a recipe for an extremely fattening white rice with coconut milk and cilantro which sounded heavenly but clearly wasn't healthy at all. The total points for 1/2 cup of the rice is 4, which really isn't that bad. Plus if you make vegetables, you can fill up on those and eat less rice and only one piece of chicken.


Skinny Coconut Chicken

Ingredients:

• 4 chicken tenderloins
• 1/4 cup whole wheat bread crumbs
• 1/4 cup panko bread crumbs
• 1/4 cup of shredded coconut (I added a little more on top at the end--see directions)
• 2 egg whites
• dash of salt
• dash of garlic powder 

Directions:

Preheat the oven to 375. Beat the egg whites until blended (not fluffy!). Mix the panko & whole wheat bread crumbs with the shredded coconut and add the salt and garlic powder. Dip the chicken in the egg whites and then coat with the bread crumb mixture. Place the chicken on a baking sheet. Here is where I added the extra coconut on top. I really just grabbed a handful and sprinkled a little bit on top of each piece because I LOVE toasted coconut. Bake for 15 minutes and then flip the chicken and bake for an additional 10 minutes. DELISHHHHHHH!!!

Skinny Coconut Brown Rice

Ingredients:

• Uncle Ben's 90 Second Brown Basmati Rice (really you can use any brown rice but once you try this one, you'll become addicted. It is really the most flavorful brown rice I have ever had!)
• 1/4 cup light coconut milk
• 1/4 cup shredded coconut
• dash of ground ginger
• dash of garlic powder

Directions:

Cook the rice as per directions and add the coconut milk while the rice is still hot. Stir until well blended and add shredded coconut. Mix in the ginger and garlic powder. I tasted it after and ended up added an extra DROP of the coconut milk and it was perfect. ENJOY!

Total points for whole meal: (1 tenderloin & 1/2 cup of rice)

8 WW+ points

(2 tenderloins & 1/2 cup of rice)

12 WW+ points