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Publix Simple Meals

Coconut Chicken with Tropical Carrot Salad and Island Biscuits

Coconut Chicken with Tropical Carrot Salad and Island Biscuits
Servings:
6
Total Time:
35 minutes

Cooking Sequence

  • Prepare biscuits through step 2 (10 minutes)
  • Prepare chicken and begin to bake with the biscuits (10 minutes)
  • Prepare carrot salad, complete biscuits; serve (15 minutes)

Coconut Chicken with Tropical Carrot Salad

Ingredients

Nonstick aluminum foil
2 limes, for juice
1 lb Deli chilled fried chicken tenders
1/2 cup unsweetened (or sweetened) shredded coconut
3/4 cup pineapple preserves, divided
1 lb fresh carrots, peeled and shredded
1/4 cup light mayonnaise
1 (7-oz) cup mandarin oranges in extra-light syrup, drained
1/3 cup dried tropical fruit medley (pineapple, papaya, mango, raisins, coconut)

Steps

  1. Preheat oven to 400°F. Line baking sheet with foil. Squeeze limes for juice (2 tablespoons). Cut chicken into bite-size pieces.
  2. Place coconut in shallow dish. Whisk 1/2 cup preserves and 1 tablespoon lime juice until blended; add chicken and toss to coat. Place chicken in coconut and press with fingertips to coat. Arrange chicken in single layer on baking sheet; bake 10–12 minutes or until coconut is toasted and chicken is 165°F.
  3. Peel carrots and shred. Whisk in medium bowl: mayonnaise, remaining 1/4 cup preserves, and remaining 1 tablespoon lime juice until blended. Add carrots, oranges, and tropical fruit; toss to coat. Chill until ready to serve. Serve chicken with carrot salad.

Island Biscuits

Ingredients

Nonstick aluminum foil
1 (11-oz) package frozen plátanos maduros (ripe plantains)
1 (7.5-oz) package buttermilk biscuit mix
1/2 cup self-rising yellow cornmeal mix
1 cup water 2 tablespoons honey

Steps

  1. Preheat oven to 400°F. Line baking sheet with foil. Heat plantains following microwave instructions; let stand 4–5 minutes to cool.
  2. Chop plantains into small pieces; place in large bowl. Stir in biscuit mix and cornmeal mix until evenly coated. Stir in water until blended; drop batter (about 1/4 cup) onto baking sheet, forming 12 biscuits.
  3. Bake 12–15 minutes or until lightly golden on top. Drizzle with honey. Serve. (Makes 12 biscuits.)

Aprons Advice

  • Complete your meal with honey mustard or barbecue sauce for dipping, lemonade, and cookies for dessert.
  • Plátanos maduros are ripe, sweet plantains that have been fried. You can substitute very ripe bananas for plantains in the biscuit recipe.

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Coconut Chicken with Tropical Carrot Salad

Island Biscuits

Coconut Chicken with Tropical Carrot Salad

CALORIES (per 1/6 recipe) 420kcal; FAT 15g; SAT FAT 6g; TRANS FAT 0g; CHOL 60mg; SODIUM 490mg; CARB 51g; FIBER 4g; SUGARS 34g; PROTEIN 20g; VIT A 230%; VIT C 20%; CALC 2%; IRON 4%

Island Biscuits

CALORIES (per 1/12 recipe) 160kcal; FAT 4.5g; SAT FAT 1.5g; TRANS FAT 1.5g; CHOL 0mg; SODIUM 290mg; CARB 27g; FIBER 1g; SUGARS 12g; PROTEIN 2g; VIT A 4%; VIT C 4%; CALC 4%; IRON 6%

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