Coconut Crusted Chicken

This would be awesome with the Butternut Squash and Sweet Potato soup! I wanted some sort of friend chicken after eating different so I tried this out and it's pretty good!

Coconut Crusted Chicken

1-2lb. bonless skinless breasts or thighs
1-2 eggs

1-2 tbs. coconut milk
1/2c. + unsweetened organic coconut
1-2tbs. coconut oil

1. Whisk eggs and coconut milk in a bowl and put the coconut in another bowl.
2. Heat coconut oil on medium heat in a frying or sautee pan.
3. Dip chicken into egg mixture and then dip into the coconut on both sides.
4. Toss in pan to fry until the inside reaches 165 degrees.

Hint of sweet, feel free to add salt and pepper to taste.

Creamy Butternut Squash and Sweet Potato Soup

Well, I just started typing out this post and the power went out! I'm glad it didn't stay out otherwise I don't know how I would have finished my meal! This soup is amazing. I could put spice in there to counter balance the sweetness but I like it just how it is. Super simple and tasty crock pot recipe. Make sure you cook some chicken or pork to go with it for protein!

Creamy Butternut Squash and Sweet Potato Soup

4c. butternut squash in 1" cubes (1 large)
4c. sweet potato in 1" cubes (2 large)
1/2c. coconut oil
1/2c. white onion chopped
2.5 - 3c. free range chicken broth (half for later)
1/2tsp.sea salt
1 can of organic coconut milk

1. Peel and cube squash and sweet potatoes.
2. Put all squash, potato, and onion, and coconut oil in the crock pot with half of the chicken broth.
3. Cook on high 4 hours or until tender.
4. When soft, process in a blender until smooth and return to pot.
5. Add rest of broth, salt, and can of coconut milk.
6. Mix and keep warm until ready to serve.

If you want to add some spices, try some cumin and red pepper to taste!

This soup would be awesome with coconut crusted chicken! See my next recipe!