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The Finest Caribbean Foods Since 1982

Country Style Coconut Crust Chicken

An easy to make recipe for restaurant style coconut chicken. High in protein and healthy fats.
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Est. time: 30 - 45 minutes Yield: 2 - 3 servings
  • 1.5 lb raw chicken breasts (about 2 large breasts)
  • 2/3 cup shredded coconut
  • Broccoli, 1 large stalk (about 3 cups chopped)
  • 3 cloves garlic chopped or JCS Garlic Escallion Seasoning
  • 2 tbsp butter and JCS Coconut Oil
  • 2 tsp olive oil
  • 2 tbsp lemon juice
  • Salt and pepper, to taste


  • Combine the coconut, garlic, and butter in a bowl and microwave just until the butter has softened.  
  • Stir the mixture thoroughly, and then spread evenly onto the top side of the chicken breasts.  
  • Place the coconut-topped chicken on a baking sheet coated with olive oil cooking spray, and bake at 400 degrees for 20 minutes, broiling for the last 10 minutes.  
  • While the chicken is roasting, steam the broccoli in a large covered pot with 1 inch of boiling water in the bottom. Steam the broccoli in this manner for 8-10 minutes, then separate onto two plates, drizzling with olive oil, lemon juice, salt and pepper.
  • Serve with the roasted chicken breasts.

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