Coconut Chicken

I did this with regular butter and it came out delicious. But the recipe did say I could use butter, coconut oil, or the Smart Balance butter spread. If you use any of the others, let me know how it turns out!

• Ready In: 30 mins
• Serves: 3

Ingredients

• 1 1⁄2 lbs  raw chicken breasts (about 2 large chicken breasts)
• 2⁄3 cup  shredded coconut
•  broccoli, 1 large stalk or 3 cups chopped
• 3  garlic cloves, chopped
• 2  tablespoons butter, coconut oil or 2  tablespoons  Smart Balance butter spread
• 2  teaspoons olive oil
• 2  tablespoons lemon juice
•  salt and pepper

Directions

1. Combine the coconut, garlic, and butter in a bowl and microwave just until the butter has softened. Stir the mixture thoroughly, and then spread evenly into the top side of the chicken breasts.
2. Place the coconut-topped chicken on a baking sheet coated with olive oil cooking spray and bake at 400 degrees for 20 minutes, broiling for the last 10 minutes.
3. While the chicken is roasting, steam the broccoli in a large covered pot with 1 inch of boiling water in the bottom. Steam the broccoli in this manner for 8-10 minutes, then separate onto two plates, drizzling with olive oil, lemon juice, salt and pepper.
4. Serve with the roasted chicken breasts.