Coconut Crust Chicken Power Duo

These coconut‑crusted chicken thighs boast a crunchy, nutty coating that pairs perfectly with roasted sweet potatoes and steamed broccoli. Quick to prep and even faster to serve, it’s a protein‑rich dinner that satisfies everyone. Ready in just 35 minutes, this power‑dinner fits perfectly into a busy weeknight.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 4 boneless, skinless chicken thighs (about 8‑10 oz each)
• - 1/4 cup coconut flour
• - 2 Tbsp ground flaxseed
• - 1 tsp smoked paprika
• - 1 tsp garlic powder
• - 1/2 tsp sea salt
• - 1/4 tsp freshly ground black pepper
• - 2 Tbsp olive oil, for spraying
• - 2 medium sweet potatoes, cubed
• - 2 cups broccoli florets (fresh or frozen, thawed)
• - 1 Tbsp sesame seeds (optional, for garnish)
• - Fresh lemon wedges, for serving
• - Chopped fresh cilantro or parsley, for garnish

Instructions

1. 1. Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
2. 2. In a shallow dish, whisk coconut flour, flaxseed, smoked paprika, garlic powder, salt, and pepper.
3. 3. Pat chicken thighs dry; brush lightly with olive oil and press each thigh into the flour mixture until well coated.
4. 4. Place coated thighs on one baking sheet; scatter cubed sweet potatoes on the other sheet. Drizzle each with a little olive oil and season with salt and pepper.
5. 5. Roast both sheets in the oven for 20 minutes. Flip chicken and toss sweet potatoes, then return to the oven.
6. 6. Add broccoli florets to the chicken sheet and roast for an additional 8‑10 minutes, until chicken reaches 165°F and broccoli is tender.
7. 7. Remove from oven and let the chicken rest 5 minutes. Sprinkle with toasted sesame seeds, lemon wedges, and fresh herbs.
8. 8. Divide the chicken, sweet potatoes, and broccoli into 4 bowls or plates. Serve immediately with a drizzle of extra olive oil or a squeeze of lime if desired.

Chef's Note

For an extra crispy shell, double‑coat the chicken: first dip in beaten egg, then dredge in the coconut‑flour mix. Use parchment paper for easy cleanup.

Make-Ahead Tips

Roasted chicken can be reheated in the oven at 300°F for 10 minutes or in the microwave (2‑3 minutes). Sweet potatoes reheat well, but broccoli is best served fresh.

Substitutions

Gluten‑free: swap coconut flour for almond or oat flour. Leaner cut: use chicken breast halves (less fat, similar taste). Low‑carb alternative: replace sweet potatoes with cauliflower rice.