Back with another healthy family friendly meal for you all my friends! Which kid doesn’t like chicken nuggets or tenders, right? Well, mine sure do! And to keep it healthy and give them a good serving of veggies as well, I bring you broccoli and chicken coconut popcorn! Baked not fried. Breaded in shredded coconut and a bit of homemade bread crumbs (so you can make it with your favorite (GF) bread).
My kids love these broccoli and chicken coconut tenders. And so do we. Oftentimes I serve them with a simple creamy curried rice, so I popped that recipe in here as well. And sweet chili sauce goes really well with it. My homemade version is made with honey instead of refined sugar and is really easy and quick to make. Sounds like a lot of work? It’s really not. This meal can be on the table within 35 minutes. If you plan ahead even quicker.
How I make this broccoli and chicken coconut popcorn?
Make the marinate
I start by whisking together 1½ tbsp of (homemade) yellow curry paste and some yogurt. This is the glue that sticks the coconut bread crumbs to the broccoli and chicken. So I add the chicken and broccoli (or the other way around) to this mixture and mix to coat well.
Coat the broccoli and chicken pieces
Next I add shredded coconut, breadcrumbs (homemade* or store bought), cumin, paprika, salt and pepper to medium size bowl and mix it together.
Now dip each piece of broccoli and chicken in the coconut bread crumb mixture and place them all on a lined baking sheet. I usually prepare 2 baking sheets; one for the broccoli and the other one for chicken. Also, I make sure I don’t crowd the pan otherwise the pieces of broccoli and chicken will steam in stead of bake!
Bake the broccoli and chicken popcorn
Before transferring them to the preheated oven to bake, I lightly brush or drizzle some olive oil on them.
After 15-20 minutes, or until the chicken is cooked through and golden brown, both chicken and broccoli are done. I always keep an eye on it and test the chicken already after 8-9 minutes; the pieces are small and tend to dry out quickly. So once the biggest piece of chicken is cooked through take the trays out of the oven.
Prepare all the side dishes
In the meantime I put on the rice and I make the chili sauce (you can also use store bought, but I am telling you this homemade chili sauce is so good! Make a full jar and store it in your fridge. You can thank me later). The heat is adjustable if you make it yourself. Or you can even add some ketchup to it so your kids can eat it as well.
Once the rice is ready, I turn it into a creamy curried rice** in just a couple of minutes. I have attached the recipe in the notes below in the recipe). This broccoli and chicken coconut popcorn goes great with regular rice as well, if you want to skip this step, but if you want to go the extra step the combo of creamy rice and crispy popcorn is SO good. Just saying..
Once the broccoli and chicken coconut popcorn comes out of the oven, dinner is ready to be served.
Vegetarian? Just make broccoli coconut popcorn! As good! Promise. Love fish? Make broccoli and fish coconut popcorn. Just as good. Promise!
Kids love finger food, but I promise this is totally grow-up worthy! We all love it here in this household. I hope you will too. It is
easy and quick to make – full of flavor – wholesome – a family favorite – & so delicious
Broccoli and chicken coconut popcorn
Ingredients
- 3½ tbsp yellow curry paste (homemade** or store bought)
- 80 gr plain yogurt (⅓ cup)
- 1½ lbs organic chicken breast
- 1½ lbs broccoli florets
- 1½ cups unsweetened shredded coconut
- ½ cup bread crumbs (homemade* or store bought)
- 1 tsp ground cumin
- 1 tsp ground paprika
- sea salt and freshly cracked black pepper (to taste)
- 1-2 tbsp olive oil
Instructions
- Whisk together 1½ tbsp of (homemade) yellow curry paste*** and the yogurt in a large mixing bowl. Add the chicken and broccoli to it and mix to coat well.
- Add the shredded coconut, breadcrumbs*, cumin, paprika, salt and pepper to medium size bowl and mix it together.
- Dip each piece of broccoli and chicken in the coconut bread crumb mixture, coat them in it and place them one by one on a lined baking sheet. Use 2 baking sheets; one for the broccoli and the other for the chicken. Make sure to not crowd the pan otherwise the pieces of broccoli and chicken will steam in stead of bake!
- Lightly brush or drizzle some olive oil on the 'popcorn'. Transfer them to the preheated oven to bake for about 15-20 minutes, or until the chicken is cooked through and golden brown. Keep an eye on it though and test the chicken after 8-9 minutes. Take the biggest piece from the baking sheet and cut it in half. Still pink, continue baking. If white, they are ready to be taken out of the oven. Because the pieces are small they tend to dry out quickly. So take them out of the oven the moment the chicken is cooked through.
- In the meantime put on the rice and prepare according to package/bag.And make the chili sauce**** (if you are not using store bought sauce).
- Once the rice is ready, you have the option to turn it into a creamy curried rice** in just a couple of minutes. Recipe is attached below in Recipe Notes.
- Once the broccoli and chicken coconut popcorn comes out of the oven, dinner is ready to be served.
Notes
DID YOU MAKE THIS RECIPE?
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