Coconut Chicken with Squash Stir-fry






Healthy stir-fry's are a great way to include key vegetables in your diet. Below is an easy example of how to make them look and taste great! Try this recipe to take your chicken breasts to a new level; gourmet taste in the comfort of your home!


  • 3 large trimmed chicken breasts
  • 1 cup shredded coconut flakes
  • 2-3 cloves of garlic, chopped
  • 1 cup yellow squash , chopped
  • 1 cup zucchini, chopped
  • 2 Tbsp. butter or butter alternative
  • 2 Tbsp. EVOO
  • 2 Tbsp. Lemon Juice
  • Salt and pepper, to taste
  • Optional: 2-3 cups brown rice


Pre-heat oven to 400 degrees. Combine 2/3 cup coconut flakes (keeping 1/3 cup for adding post-cooking), 2-3 cloves of chopped garlic and 2 Tbsp. butter in a bowl. Heat in microwave until the butter has softened and stir thoroughly. Place trimmed chicken breasts on an olive oil-greased baking sheet. Spread coconut flake combination evenly over the tops of the chicken breasts. Cook for 20 minutes, broiling the last 5 minutes to crisp.

While the chicken is cooking, heat a pan over medium-high heat. Add 1 Tbsp. of EVOO and add chopped yellow squash and zucchini. Stir regularly until soft and edges start to brown. Remove from heat. In a small bowl mix remaining 1/3 cup of coconut flakes with 1 Tbsp. of EVOO. Remove chicken from oven and spread coconut flakes/EVOO combination over the tops of all chicken breasts. Serve with optional brown rice depending on your carbohydrate intake requirements.

Coconut Chicken Stir Fry (1 serving)

  • Without Brown rice:
    • 675 kcal, 10 g carbs, 36 g fat, 55 g protein
  • With 1 cup Brown Rice:
    • 891 kcal, 55 g carbs, 38 g fat, 60 g protein


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