Coconut Chicken with Pina Colada Dip

Ingredients 

1 tbsp fresh lime juice
1 tbsp hot pepper sauce
14 oz can light coconut milk
1 lb boneless skinless boneless, skinless chicken breast
3⁄4 cup bread crumbs
1⁄2 cup sweetened flaked coconut
1⁄2 tsp salt
1⁄4 tsp black pepper, ground
3 oz crushed canned pineapple
3 oz fat-free sour cream
4 oz pina colada nonalcoholic drink mixer, (no alcohol)

Directions

Prep 0 min Cook 30 min Ready 30 min

1. Preheat oven to 400 degrees F (205 degrees C).
2. For the coconut chicken: Mix lime juice, hot pepper sauce, and light coconut milk together in a large resealable plastic bag. Add chicken and seal. Marinate in the refrigerator for 1 1/2 hours, turning the bag occasionally.
3. Combine bread crumbs, flaked coconut, salt, and black pepper in a shallow bowl. Remove chicken from the marinade and discard the excess. Coat chicken one piece at a time in the bread crumb mixture, then place on a baking sheet sprayed with cooking spray. Coat the top of the chicken with cooking spray.
4. Bake for 30 minutes or until the chicken is no longer pink in the center and the juices run clear.
5. For the pina colada dip: In a small bowl, thoroughly together mix pineapple, sour cream, and pina colada nonalcoholic drink mixer. Serve with the chicken.
6. Per serving: 16 SmartPoints; 11 PointsPlus; 10 POINTS (old)

Nutritional Information

Serving Size: 1 (196 g)
Servings Per Recipe: 4

Amount Per Serving
Calories 301 Calories from Fat 76
% Daily Value
Total Fat 8g 12%
Saturated Fat 5g 23%
Cholesterol 75mg 24%
Sodium 710mg 29%
Total Carbohydrate 27g 9%
Dietary Fiber 2g 6%
Sugars 11g 43%
Protein 28g 56%

• Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
• Nutrient information may not be available for all ingredients. Amount is based on available nutrient data. Use this data as a guide only.