Grilled Coconut Chicken & Rachel’s Favorite Salad!

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Those who know me best know a couple of things about me when it comes to food: Rachel isn’t up for cooking junky, fatty foods and she isn’t going to cook AT ALL if there’s more than 10 ingredients in 1 recipe and it takes longer than 30 minutes to do. I just wont. I’ve got better things to do than stand in a kitchen all day BUT I want my family to eat healthy so eating out, is NOT an option. And so I’m teaching myself to learn to enjoy cooking on my own terms. Healthy, easy & fast!

Here is just one of the healthy, easy, meals I’ve been putting together lately for our family on the road.

A bunch of you asked, so here is the recipe I promised for this super healthy quick & easy meal! (prep time: 20-30 min.)

Rachel’s Favorite Salad:

  • spinach
  • garden mix lettuce
  • 1 large cucumber
  • 1 red bell-pepper
  • 1 yellow bell-pepper
  • 1 green bell-pepper
  • 1/2 small red onion
  • cherry tomatoes (optional)
  • fat free feta cheese

Dressing: (super low calorie/fat)

  • lemon juice
  • red wine vinegar
  • salt & pepper

All three just poured over top of salad to your taste and tossed!

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Grilled Coconut Chicken

  • 1 small-medium boneless chicken breast for each serving
  • 1 bag sweetened coconut flakes
  • 2 cups buttermilk
  • 1 large egg
  • salt
  • pepper

Combine buttermilk, egg, salt & pepper in bowl and whisk together.

Then soak chicken breasts in buttermilk/egg mixture for a minute or so (you could also let them soak for hours in ziplock bag in the refrigerator if you’d like) & then roll each chicken breast in coconut flakes until well coated on both sides.

Dip them in buttermilk/egg mixture again, then coat with coconut once more.

If grilling, lay large sheet of tin foil sheet pan and brush/spray tin foil generously with olive oil and lay chicken breast on top. **DO NOT lay chicken breast directly onto the grill as all of the coconut will burn and fall off. 

Grill until cooked through – turning as needed.

prep time: 20-30 min.

*You may skip the grill and also do this exact recipe in the oven instead!

** It’s best not to use large, thick chicken breasts as the coconut on the outside will burn before the chicken is cooked through. If they are large, just cut them in half for better results. 

We paired this salad and chicken with fresh, baked sweet potatoes topped with butter & a little raw honey!

Hope you get to try it out and enjoy this super easy, healthy and delicious meal! ENJOY!

Here’s to eating light… on the road, or at home!

Own less, live fully, travel light. 

About Rachel Rowell

A true southern gal at heart, Rachel was raised and lives in the deep south and spends her days raising her own babies, writing, making music, reading out on the front porch, and cooking supper for her family to sit around the table and enjoy together at nights! Her ultimate girlhood dream was to raise a family in a house just like "Anne of Green Gables" and now she is living her dream and inspiring others along the way.

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5 Responses to Grilled Coconut Chicken & Rachel’s Favorite Salad!

  1. Allison September 29, 2013 at 2:44 am #

    That’s a good looking salad! I’m going to try that and the chicken. I NEED a new way to cook chicken. Just found your blog, good luck to you and the family and your new way of life. People who RV with children impress me no end.

    • Rachel Rowell October 1, 2013 at 1:53 pm #

      Thank you so much Allison! Hope you enjoy the new recipe for your family! Let me know how you like it. 🙂

  2. Chasity October 2, 2013 at 3:18 pm #

    The chicken looks yummy, I will have to make this for my crew working the sugar beet harvest in ND right now 🙂

    • Rachel Rowell October 2, 2013 at 8:50 pm #

      awesome! let me know how it turns out for you and if you like it!

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