One Pan Baked Coconut Chicken With Veggies


  • 5 large chicken breasts
  • 2 large eggs
  • 2 tsp garlic powder
  • 1 tsp himalayan salt
  • 1/2 tsp ground black pepper
  • 3/4 cup whole wheat panko bread crumbs
  • 3/4 cup unsweetened shredded coconut
  • 3 large sweet potatoes (peeled and sliced)
  • 6 cups Brussels sprouts (trimmed and sliced in half)
  • 4 Tbsp olive oil
  • Himalayan salt & pepper


  • Preheat oven to 400 degrees.
  • Line a large baking sheet with parchment paper.
  • Place the Brussels sprouts into a large bowl, drizzle with 2 Tbsp of olive oil toss to coat.
  • Place on one side of the prepared pan.
  • Repeat with the sweet potatoes.
  • Sprinkle both with salt & pepper.
  • In a wide shallow dish, add the eggs, garlic powder, salt, and pepper.
  • Whisk until well combined.
  • In a second shallow dish, add the panko breadcrumbs and shredded coconut.
  • Stir to combine.
  • Dip the chicken tenders in the egg mixture, coating both sides.
  • Then into the coconut mixture, pressing the coconut mixture into the chicken.
  • Place in the center of the prepared baking sheet (between the sweet potatoes & sprouts).
  • Bake on the middle oven rack for 20-25 minutes, until veggies and chicken are cooked through and the coating is crisp and golden brown.