Coconut Curry Chicken

In addition to kicking off Selfish September on Saturday, I’m also kicking off a month of healthy eating… getting back on the wagon.  Eating right.  Counting calories.  Losing weight.  Working out.

And on Monday night, I ate the most ridiculous dish to get this party started.  You know the dish, one that you are SO AMAZED is considered healthy because it’s so incredibly flavorful.

Now, I only made one serving of this recipe, and I’m LITERALLY kicking myself about it.  The great news is I have all the ingredients on hand, so it’s going to be on the table again VERY soon.

It’s a little spicy, a little sweet in just the most amazing way.  If you like coconut, you’re going to die over this…

Coconut Curry Chicken

From Weight Watchers

Serves 4


3/4 cup flaked sweetened coconut

2 tsp. curry powder

1/4 apricot spreadable fruit, melted

1/8 tsp. ground red pepper

4 (6-ounce) skinless, boneless chicken breast halves

1/4 tsp. salt

cooking spray


1.  Preheat oven to 350 degrees.

2.  Place coconut in shallow dish.  Sprinkle with curry powder, tossing to coat.  Note:  I used 1/2 sweet curry powder and 1/2 hot curry powder because I wanted a little heat.  Choose as you please!  

3.  Combine spreadable fruit and red pepper.  Brush evenly over chicken.

Note:  I used the Sarabeth’s Peach Apricot Spread that came in my Birch Box Home a few months back – - So delish!

4.  Sprinkle chicken with salt.  Dredge in coconut mixture.

5.  Place chicken breast halves, 2 inches apart, in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

6.  Bake at 350 degrees for 25 minutes or until done.

7.  Serve with your favorite veggies.

Per 1 chicken breast serving:

CAL 310; CARB 19g; FAT 9g; PROT 37g; FIB 2g; WW Points Plus: 8

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  1. Robin says:

    I’m not a fan of coconut but the flavors you used sound so yummy! Do you think something else would work, cornflakes maybe?

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