Ingredients

2 lbs chicken breast
1/4 cup plain Greek yogurt
1 tbsp dijon mustard
1 1/2 cups unsweetened shredded coconut
1/2 cup panko bread crumbs
1/2 tsp paprika
Salt and pepper

Directions

Preheat oven to 425 degrees Fahrenheit.

Dice chicken breast into bite sized pieces.

In a large bowl, mix together yogurt and dijon mustard. Toss the chicken to evenly coat.

In a separate bowl, mix together coconut, panko bread crumbs, and paprika, and add salt and pepper to taste.⁣

Remove each piece of chicken from the yogurt mixture and toss in the coconut/panko bowl until evenly coated. Place each piece onto a parchment paper lined baking sheet, making sure you don't overcrowd the pan!⁣

Bake at 425 for approximately 20 minutes.⁣

Macros per serving (this recipe makes 6): 314 calories, 40g protein, 7g carbs, 16g fat