Susan Dopart’s Coconut Almond Chicken

Coconut Almond Chicken served with broccoli.

Spice up your Energy with Coconut Almond Chicken

Let’s face it.  Chicken and broccoli can get pretty boring.  I wanted to create a new way to spice up chicken that was tasty, crunchy and versatile.  What resulted was a chicken you can eat hot or cold with vegetables or cut-up in a salad.

The coconut oil provides the healthy fat MCT oil, which contains lauric acid, which boosts immunity.  The almonds provide monounsaturated fats, fiber and crunch.  Curry is an anti-inflammatory spice.  Add the chicken and you’ve got a recipe packed with protein, anti-inflammatory action and nutrients.

Double the recipe and enjoy for a few days.  A great way to enjoy chicken on your next picnic outing with friends.


Coconut Almond Chicken

Serves:  4

Prep Time:      5 minutes

Cook Time:     25 minutes



1 pound skinless boneless chicken breasts (4 pieces)

2 tablespoons Kelapo coconut oil

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon curry

1/3 cup sliced almonds, coarsely chopped

1/3 cup unsweetened dried coconut

Salt and pepper to taste



Preheat oven to 400 degrees.

Line baking pan with aluminum foil.

Melt coconut oil and rub on all sides of chicken breasts.

Make a spice rub of the garlic powder, paprika and curry.  Dredge chicken in the rub.

Mix together almonds and coconut.  Coat all sides of chicken breasts with the mixture.  Place in baking pan and bake for approximately 25 minutes or till inside of chicken reaches 165 degrees F.  Coconut/almond topping should be golden brown.



Per Serving

Calories                           310

Protein                             35 grams

Total Carbohydrates          4 grams

Total Fat                          16 grams

Fiber                                2.5 grams

Sodium                              58 mg.


Susan B. Dopart, M.S., R.D., C.D.E.

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8 Comments Post a comment

  1. April 9, 2012 at 3:56 pm

    Oh my goodness. This sounds and looks SUPER delicious.
    I hope it’s ok – I’m going to share it on my blog tomorrow – and give you ladies credit (of course!!) 🙂

    • April 9, 2012 at 4:27 pm

      Thanks Cami! Please do share on your blog and be sure to credit us as well as Susan Dopart, since she is the mastermind behind the dish!

  2. April 9, 2012 at 5:46 pm

    I don’t eat or cook meat, but I don’t see why this same method couldn’t apply beautifully to a seitan cutlet, or possibly even as a breading for eggplant slices. I love almond and coconut together, so I’ll definitely have to think about trying this!

    • April 10, 2012 at 9:33 am

      This breading would definitely be amazing on both of those! Try it out and let us know how it turns out.

  3. Kim
    April 9, 2012 at 6:06 pm

    I’m always looking for new chicken recipes, and anything that incorporates coconut is right on top of my “to try” list! I’m coco for coconut!

  4. Deanna
    April 9, 2012 at 6:29 pm

    This looks yummy! I just started using coconut oil a year ago and love it. So many great uses – love the flavor in cooking and how great it is for you. It gets used on my baby’s bottom when she gets a rash too. 🙂

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