May 01, 2013

Coconut Chicken with Mango Chutney


Happy Wednesday, UFG'ers! The week is half way done and it's the first day of May!  That means Monday starts a new month of UFG Bridal Boot Camp.
This month's boot camp features weights and an exercise ball. Double the core workout! You're going to do 5 reps of the following: 15 chest presses, 10 skull crushers, 15 hip raises and 10 leg raises.  All on the exercise ball, twice a day. Here's the download (with pictures!)

On to today's recipe.  This was enthusiastically Mailman approved.  It. Was. Amazing.  I searched high and low for unsweetened coconut that wasn't crazy expensive (I'm lookin' at you, rip off natural food stores...).  FINALLY I found it at Giant! This stuff is dehydrated shredded coconut - and because it's dehydrated (meaning all the coconut milk is sucked out) it's 40% less fat on top of being unsweetened!  It's a UFG win!

The second trick is using pumpkin pie spice in the chutney.  It's all the spices you need - so no need to spend the money and buy them all separately!
Next up for me is definitely coconut shrimp - so stay tuned!  Recipe after the jump....




Chicken:
Ingredients
1.5 lbs Boneless Skinless Chicken Breast, cut into strips
2 tbsp Coconut Oil (1 per batch)
3/4 cup unsweetened shredded coconut
1/2 cup + few tbsp Fat Free yogurt (read your labels! It should only have 3 ingredients!)
Pepper to taste

Cut the chicken into strips.  For me, it yielded 8 strips (1 UFG serving and 1 Mailman serving, haha) Dredge the strips in the yogurt, then the coconut (with pepper added) - shaking off any excess.   Brown them for about 3-5 mins per side in the pan with the coconut oil.  I was able to do 4 strips at a time, 1 tbsp of oil per batch.
Place the strips on a wire rack on a baking sheet.  Cook at 300 degrees for about 20 mins.

Chutney:
Ingredients
2 small mangos, diced (any kind will do - just not green ones, make sure they are ripe and sweet!)
2 oz raisins
1 medium onion, diced
1 inch fresh ginger, grated
1 packet of stevia
1/4 cup apple cider vinegar (get the good stuff - unfiltered! it's worth it)
1 garlic clove, finely chopped
pepper to taste
pumpkin pie spice to taste (taste throughout and add more when needed)


Add all ingredients to a small sauce pot and simmer away! Taste as you go to determine seasoning - I didn't add salt, but some people may need it. (If you're going to use salt - use sea salt rather than table salt and thank yourself later! I always keep good gray and pink sea salt on hand for when I think I need a bit more flavor.)  You're going to let it simmer for around 20 mins, you want it to thicken and and soften.

Serve 3 pieces of chicken with as much chutney as you'd like (ain't nothing bad for you in there!)




 La Tourangelle Organic Coconut Oil (Google Affiliate Ad)

1 comment:

  1. Skull crushers! Totally forgot about that awesome move. I haven't done chicken strips in a while. This is a nice, fresh take on it!

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