Crispy Coconut Crusted Chicken Strips with Pineapple Rice and Steamed Broccoli

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Slice the 1.5 lbs chicken breasts into 1/2-inch thick strips.

Set up a breading station: In one shallow dish, place 1/2 cup flour mixed with 1/2 tsp salt and 1/4 tsp black pepper. In a second dish, beat 2 large eggs. In a third dish, combine 1 cup shredded coconut, 1/2 cup panko breadcrumbs, 1 tsp garlic powder, 1/2 tsp paprika, and remaining 1/2 tsp salt and 1/4 tsp black pepper.

Dredge each chicken strip in the flour mixture, then dip in the beaten eggs, and finally coat thoroughly with the coconut-panko mixture, pressing gently to adhere. Place on the prepared baking sheet.

Drizzle the breaded chicken strips with 2 tbsp of vegetable oil. Bake for 15-18 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F).

While the chicken is baking, rinse 1.5 cups jasmine rice under cold water until water runs clear. Combine rice with 2.5 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

Drain 1 cup pineapple chunks if using canned. Slice 3 green onions thinly, separating white and green parts.

When the rice is done, fluff with a fork and let stand covered for 5 minutes. Then fold in the pineapple chunks and white parts of green onions.

While the rice is cooking, prepare the broccoli by rinsing 4 cups broccoli florets and cutting any large pieces into bite-sized florets.

Place broccoli in a steamer basket over 1 inch of boiling water. Cover and steam for 5-6 minutes until bright green and tender-crisp.

In a small bowl, whisk together 3 tbsp honey, 1 tbsp Dijon mustard, and remaining 2 tbsp vegetable oil to make a dipping sauce.

Serve the coconut chicken strips with pineapple rice and steamed broccoli. Garnish with the green parts of the green onions and serve with the honey-mustard dipping sauce on the side.