Keto Spinach Salad with Coconut-Breaded Chicken recipe
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Ingredients
- 3 tablespoons avocado oil (such as Chosen Foods®) 1 cup unsweetened coconut flakes 1 ½ tablespoons Cajun seasoning 1 ½ pounds skinless, boneless chicken thighs 4 cups baby spinach leaves ½ cup chopped celery ½ cup chopped green onions 1 cup ranch dressing (such as Marzetti®)
Nutrition Info
- 793.6 caloriescarbohydrate: 11.9 gcholesterol: 121.2 mgfat: 69 gfiber: 5.4 gprotein: 32.5 gsaturatedFat: 22.7 gservingSize: -sodium: 1251 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Keto Spinach Salad with Coconut-Breaded Chicken
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Use avocado oil to heavily grease a rimmed baking sheet.
Place coconut flakes in the bowl of a food processor. Pulse just until flakes are coarsely ground, do not process to a powder. Transfer to a medium bowl and add Cajun seasoning, toss to combine.
Place chicken thighs between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness. Transfer to the bowl of seasoned coconut and roll each thigh around until well coated. Place breaded chicken on the prepared baking sheet.
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn on the broiler and broil until extra crispy (if desired), about 1 minute. Remove from the oven and slice.
Divide spinach among 4 large dinner plates. Top with celery, onions, and sliced chicken. Pour ranch dressing into 4 small ramekins and serve with salads.