Uncle Ben's

Crispy Baked Chicken Fingers with Coconut Rice

Crispy Baked Chicken Fingers with Coconut Rice


Makes 4 servings

prep time 25 min

total time 45 min


  • 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


  • 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.


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

nutritional information

per Serving, 1/4 of recipe

  • Calories


  • Fat


  • Carbohydrate


  • Fibre


  • Protein



Rating Reviews (1)

"Family favourite! "


- Jill Innes (March 20, 2016)

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