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Coconut and Macadamia Nut Chicken

By Jason Fung, MD

Coconut and Macadamia Nut Chicken

Ground macadamia nuts and shredded coconut give this dish a crunchy and buttery texture. Recipe from Dr. Hyman
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dinners + Mains
Cuisine American, Asian
Servings 4
Calories 628 kcal

Ingredients
  

  • 1 cup macadamia nuts raw, finely ground in a food processor
  • 1/4 cup shredded coconut unsweetened
  • 4 chicken thighs skin on, bone in
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 tsp avocado mayonnaise
  • 1 lime zest and juice
  • 1/4 cup cilantro for garnish (optional)

Instructions
 

  • Preheat oven to 375°F. In a small bowl, mix the macadamia nuts and coconut. Place chicken in a baking dish and sprinkle with salt and pepper. Spread each chicken thigh with 1 teaspoon of mayonnaise.
  • Spread macadamia coconut mixture on each chicken thigh, dividing evenly. Bake chicken for 40-45 minutes on center rack so not to burn the macadamia nuts. Serve with fresh lime zest and juice. Top with optional cilantro.

Nutrition

Nutrition Facts
Coconut and Macadamia Nut Chicken
Amount per Serving
Calories
628
% Daily Value*
Fat
 
56
g
86
%
Saturated Fat
 
14
g
88
%
Cholesterol
 
143
mg
48
%
Sodium
 
287
mg
12
%
Potassium
 
468
mg
13
%
Carbohydrates
 
8
g
3
%
Fiber
 
4
g
17
%
Sugar
 
2
g
2
%
Protein
 
27
g
54
%
Vitamin A
 
180
IU
4
%
Vitamin C
 
6
mg
7
%
Calcium
 
46
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Asian, Dinners + Mains
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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