Coconut-Crusted Chicken Fingers
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Coconut-Crusted Chicken Fingers

Coconut-Crusted Chicken Fingers

with Roasted Green Beans and Fries

The secret to tender, juicy, and flavorful chicken fingers? Breading. A crispy panko and slightly sweet coconut one, to be exact. To round out this dish, our chefs added golden potatoes and crispy roasted green beans—two sides that are super simple and easy to prepare.

Child friendly
Family Friendly
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


/ serving 4 people

24 ounce

Chicken Breasts

½ cup

Shredded Coconut

(Contains Tree Nuts)

2 jar


2 teaspoon


1 cup

Panko Breadcrumbs

(Contains Wheat)

2 teaspoon

Garlic Powder

24 ounce

Yukon Gold Potatoes

12 ounce

Green Beans

2 unit


Not included in your delivery

5 tablespoon

Olive Oil






Nutrition Values

/ per serving
Calories621 kcal
Energy (kJ)2598 kJ
Fat24 g
Saturated Fat6 g
Carbohydrate59 g
Sugar16 g
Dietary Fiber8 g
Protein44 g
Cholesterol105 mg
Sodium274 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Baking Dish
Paper Towel


Bake the fries

Wash and dry all produce. Preheat the oven to 400 degrees. Cut the potatoes into ½-inch wedges (like steak fries). Toss on a baking sheet with a large drizzle of oil, the paprika, and a pinch of salt and pepper. Place in the oven for 20-25 minutes, tossing once, until golden brown.

Crust the chicken

Combine the panko and coconut flakes in a shallow dish with a pinch of salt and pepper. Place 2 Tablespoons honey and a large drizzle of oil in a medium bowl. Cut the chicken breasts into 1-inch strips (like chicken fingers). Toss the chicken into the honey mixture to coat, and season with salt and pepper. Working one at a time, press each strip into the coconut mixture. Set aside.

Cook the green beans

Trim the long-stemmed ends of the green beans. Toss on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. Roast 10-12 minutes, until slightly crispy.

Cook the chicken

Heat a thin layer of oil (about 3 Tablespoons) in a pan over medium-high heat. Working in batches, add the chicken fingers. Cook 2-3 minutes per side, until golden brown and cooked through. Place the finished strips on a paper-towel-lined plate. TIP: If they begin to brown too quickly, lower the heat.


Plate: Serve the coconut-crusted chicken fingers with the fries and roasted green beans on the side. Serve with ketchup for dipping. Enjoy!