Chicken Marinara with Coconut Rice

Deliciously breaded & saucy baked chicken breast tenders. Molto bene!

You’ll need:

1.5 lb chicken breast fingers

1.5 cups seasoned bread crumbs

1.5 cups marinara or your favorite pasta sauce

2 eggs, beaten

2-3 tbsp olive oil

1 cup rice

1 3/4 cup coconut water

1/3 cup shredded coconut

Preheat your oven to 400F. Prepare a casserole dish by spraying with non stick cooking spray, and pour 1/2 the marinara sauce onto the base of the dish.

Pat the chicken fingers dry with paper towel. Dip in the beaten egg and coat in the bread crumbs, and layer into the dish over the sauce. Pour the rest of the sauce over the top of the chicken, and then top with any remaining bread crumbs and drizzle the top lightly with olive oil. Bake for 30-45 min.

While its baking, set a medium sauce pan over moderate heat on your stove. Add 1 tbsp of olive oil, and the rice and coconut. Cook about 4-5 min to toast the rice and the coconut. Once they’ve toasted, add the coconut water and cover; cook for 20 min. Fluff with a fork.

Serve together, and buon apetito!