Uncle Ben's
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Crispy Baked Chicken Fingers with Coconut Rice

Crispy Baked Chicken Fingers with Coconut Rice

4/5(1)

Makes 4 servings

prep time 25 min

total time 45 min

Ingredients

  • 1 tbsp (15 mL) Olive oil
    1 3/4 cups (425 mL) Nonfat plain Greek yogurt
    1/4 tsp each Ground cumin, garlic powder, onion powder and salt
    1 1/4 cups (300 mL) Bread crumbs
    1/2 cup (125 mL) Desiccated unsweetened coconut
    1 lb (500 g) Chicken tenders
    1 2/3 cups (400 mL) No salt added chicken broth
    1/2 cup (125 mL) Canned coconut milk
    1 cup (250 mL) UNCLE BEN’S® CONVERTED® Brand Rice
    2 tsp (10 mL) Chopped fresh thyme
    2 tsp (10 mL) Minced fresh gingerroot
    1/2 lb (250 g) Green beans, trimmed and cut into 1-inch (2.5 cm) pieces
    1/2 Yellow pepper, sliced into strips
    1/2 Red pepper, sliced into strips
    2 Carrots, cut into sticks

Directions

  • Preheat oven to 425˚F (220˚C). Line baking sheet with parchment paper. Brush lightly with oil; set aside.
  • Stir together yogurt, cumin, garlic powder, onion powder and  salt; reserve 1 cup (250 mL).
  • Stir bread crumbs with coconut. Toss chicken with remaining yogurt mixture; coat in bread crumb mixture. Arrange on prepared baking sheet; bake for 10 to 15 minutes or until chicken is cooked through and golden brown.
  • Meanwhile, in saucepan, bring broth and coconut milk to boil; stir in rice, thyme and ginger. Reduce heat to low; cover and cook for 15 minutes. Add beans; cover and cook for 5 minutes or until rice is tender and liquid is absorbed. Let stand for 5 minutes; fluff with fork.
  • Serve rice with chicken fingers, yellow and red peppers, and reserved yogurt sauce for dipping.

Tips

Try crispy panko breadcrumbs for an extra crunch you can’t resist.

nutritional information

per Serving, 1/4 of recipe

  • Calories

    700

  • Fat

    21g

  • Carbohydrate

    79g

  • Fibre

    6g

  • Protein

    49g

REVIEWS

Rating Reviews (1)

"Family favourite! "

4/5

- Jill Innes (March 20, 2016)

Please rate this Recipe