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Cheesy *CoConut* Chicken

I swear we have had this chicken three times in the last two weeks…why~because my husband gave a thumbs up KA POW baby   did you feel the Earth shake because it did!!! Just because of a meal that he thought met his criteria: chicken, S&P and a little flavor but NO garlic   (BOO!!!) and I got the gesture…it truly was magical **XO** I have to say I got the WB cookbook and I tweaked it a bit and so now it is a staple…TY Dr. Davis.  Enjoy!!

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Cheesy *CoConut* Chicken
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  • 3 full boneless chicken breasts (organic, grass fed, bug fed chicken!!)
  • S+P
  • 1 can full fat organic coconut milk
  • 6 full and fat organic green onions~ not the skinny sad ones
  • And LOTS of cheese:
  • 1 cup shredded organic monterey Jack
  • 1 cup shredded organic aged sharp cheddar
  • 1/2 cup freshly grated parmesan
  • a dap of butter


  1. Preheat oven to 375 degrees and butter a huge baking dish (I use one that is bigger than the standard 9 X 13~I am not really sure the size but everything fits like a snug bug in a rug). 
  2. I separate the breasts and then I pound them a bit to even out~nothing to take stress out on but enough to look as though you put some care into your technique.   
  3. Generously salt and pepper both sides and place evenly in baking dish. 
  4. Next clean and trim your onions and slice them up~sprinkle them over your chicken followed by the whole can of coconut love and finely sprinkle the cheeses. 
  5. Throw in the oven and leave be for about 45 minutes~I myself then turn off the oven and leave be while I finish up the sides (usually cauli mash for me and rice for everyone else). I feel like the chicken just relaxes and the dish comes together


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Additional Information

7 Day Meal Plan

Day 6, Dinner


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