Coconut‑Crusted Chicken with Balsamic‑Roasted Brussels & Quinoa Slaw

This zesty coconut‑crusted chicken pairs perfectly with sweet, caramelized Brussels sprout bites and a bright, protein‑packed quinoa slaw. The dish delivers a satisfying crunch, bold flavors, and a balanced macronutrient profile—all under 35 minutes. It’s ideal for weeknight meals when you need something wholesome and stress‑free.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 500 g boneless, skinless chicken breasts, sliced into thin strips
• 1 cup shredded coconut (unsweetened)
• 1/4 cup plain Greek yogurt
• 1 tablespoon low‑sodium soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 lb (≈450 g) Brussels sprouts, trimmed and halved
• 1 tablespoon balsamic vinegar
• 2 cups cooked quinoa
• 1 cucumber, diced
• 1/2 red bell pepper, diced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons cherry‑picked olives, sliced (optional)
• 2 tablespoons lemon‑yogurt dressing (1 tbsp plain yogurt, 1 tsp lemon juice, pinch salt)
• 1 avocado, sliced (optional garnish)

Instructions

1. In a small bowl mix Greek yogurt, soy sauce, lemon juice, smoked paprika, garlic powder, salt, and pepper to form a quick coating.
2. Fold the chicken strips into the yogurt mixture until evenly coated, then roll each strip in shredded coconut.
3. Heat one tablespoon olive oil in a large skillet over medium‑high heat. Add the coated chicken and cook 3–4 min per side until golden and cooked through. Set aside.
4. In the same skillet, add the remaining tablespoon of oil and toss the halved Brussels sprouts. Drizzle with balsamic vinegar, season with salt and pepper, and roast for 8–10 min, turning occasionally, until caramelized.
5. Meanwhile, combine cooked quinoa, cucumber, red bell pepper, parsley, olives, and the lemon‑yogurt dressing in a bowl; season with salt to taste.
6. Return the chicken to the skillet, stir to mingle flavors, and heat through for 2 min.
7. Plate the chicken and Brussels sprouts over a bed or side of the quinoa slaw. Garnish with avocado slices if desired.
8. Serve immediately, or transfer to airtight containers if reheating later.

Chef's Note

For an extra burst of citrus, add a splash of fresh orange juice to the coconut batter. The quinoa slaw keeps its bright color and crunch if refrigerated for up to 2 days.

Make-Ahead Tips

Cook the chicken and roast the Brussels sprouts in advance and keep in the fridge; reheat in a skillet for 2 min before serving. Quinoa slaw stays fresh for up to 48 h when kept in a sealed container.

Substitutions

Replace chicken with grilled tofu or tempeh for a plant‑based version. Swap shredded coconut for almond meal or panko breadcrumbs.