Coconut Chicken with Pickled Pepper Collards recipes

Coconut Chicken with Pickled Pepper Collards recipes
16 Ingredients
  • 2 cups buttermilk
  • 3/4 cup unsweetened coconut milk
  • 2 cloves garlic, minced
  • 8 (1 3/4 pounds) chicken cutlets
  • 3 cups (6 ounces) panko
  • 3 tablespoons unsweetened shredded coconut
  • salt
  • freshly ground pepper
  • canola oil
  • 3 tablespoons extra-virgin olive oil
  • large garlic cloves
  • 2 pounds young collard greens, stems and inner ribs removed, leaves thinly sliced
  • 1 cup chicken stock
  • salt
  • freshly ground pepper
  • 4 pickled jalapeños, seeded and thickly sliced
Nutrition
2969
148% daily value
4 servings
                                       
                                            high-​fiber, low-​carb
     

Fat

266% 173

Saturated

244% 49

Trans

- 1

Monounsaturated

- 75

Polyunsaturated

- 35

Carbs

21% 62

Carbs (net)

- 47

Fiber

59% 15

Sugars

- 10

Sugars, added

- 0

Protein

568% 284

Cholesterol

273% 820

Sodium

209% 5009

Calcium

96% 965

Magnesium

105% 442

Potassium

82% 3855

Iron

78% 14

Zinc

107% 12

Phosphorus

353% 2469

Vitamin A

100% 903

Vitamin C

110% 99

Thiamin (B1)

85% 1

Riboflavin (B2)

127% 2

Niacin (B3)

807% 129

Vitamin B6

564% 7

Folate equivalent (total)

91% 365

Folate (food)

- 365

Folic acid

- 0

Vitamin B12

191% 5

Vitamin D

34% 5

Vitamin E

105% 16

Vitamin K

868% 1042
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