Cheesy Coconut Spiced Chicken Tenders
Simple oven bake marinated chicken - juicy and delicious. Great for dinner or lunch.
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Servings: 6 to 8 People
Calories: 500kcal
Ingredients
- 2-1/2 pounds chicken tenders (about 20 tenders)
- 4 cups freshly grated parmesan cheese
- 1/2 teaspoon fresh ground black pepper
MARINADE:
- 13 to 16 ounces light coconut milk
- 1 tablespoon Worcestershire sauce
- 4 cloves fresh garlic crushed
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon fresh ground black pepper
- 1-1/4 teaspoon salt
Instructions
MARINATE THE CHICKEN TENDERS:
- Rinse the chicken tenders and pat dry with paper towels. In a large bowl, add the chicken the coconut milk and all the marinade ingredients. Use a spoon or your hands to thoroughly coat the chicken in the marinade. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.Note: You can do this in a zip lock bag.
BAKING THE CHICKEN:
- Remove the chicken from the refrigerator 30 to 45 minutes before baking. Preheat the oven 350 degrees. Line a sheet pan with parchment paper.
- Add the freshly grated parmesan cheese to a plate or bowl. Season the cheese with the 1/2 teaspoon fresh ground black pepper.
- Coat each piece of chicken tender (shake off excess marinade) in the cheese. Lay the chicken tenders in a single layer on the parchment lined sheet pan.
- Place the pan in the oven and bake for 30 minutes - half way through the cooking process, use a thong to flip the tenders over. Chicken will be lightly browned when done and it will be very moist.
- Plate and serve with your favorite side. I served this with a whole wheat orzo with blue cheese salad.
Notes
This recipe can easily be used for a smaller batch. Cut each ingredient in half. Freshly grated parmesan is a must. You can also use less cheese - this means there will be a lighter coating of the cheese.
The recipe as is, based on a 6 to 8 servings, results in 370 to 500 calories.
Nutrition
Calories: 500kcal