Honey Garlic Chicken with Coconut Crust {Gluten free, High Protein, Low Carb + Super Simple}


This  quick and easy Honey Garlic Chicken is coated in crunchy coconut and uses coconut oil and zucchini noodles to keep it healthier!

Coconut Honey Garlic Chicken and Zoodles - Crispy, Crunchy and Healthy! | Foodfaithfitness.com | #recipe #chicken #zucchininoodles

Welcome back to this Monday’s installment of “Asian food gone wild”

And by “wild” I mean “Healthy.” Whichhhh is not that wild. Sorry to disappoint.

And by “this Monday’s” I mean did you notice that we also had healthy Sweet and Sour Pork last Monday?

We may have also had an Asian-y inspired orange beef Stir Fry on Friday. Next week we might even have honey garlic instant pot noodles! CAN’T STOP.

So I figured I would start a trend. A trend that is also stopping today. Don’t come hither next Monday looking for some mango chicken with coconut cauliflower rice or N-E-THANG.

Okay, Now that we’ve cleared that up, welcome to Monday. A day that involves zucchini noodles. Because any day that you can say “zoodles” is a fun day indeed.

And, we all know, that Monday will take anything it can get in order to prevent the hater-age that even the thought of it produces.

Now, to clear something up (the sequel) I really don’t hate Monday’s at all. But, if you’ve been around the FFF block a few times, it seems like the TOTAL opposite. I mean, we even decided to call it “the day that shall not be named”

HOW-EV-ER. I am a total fake hata’. Let’s be real for a second. I work from home, in my Pjs. That does not change whether it is Saturday, Tuesday, Monday or … you get it.

Coconut Honey Garlic Chicken and Zoodles - Crispy, Crunchy and Healthy! | Foodfaithfitness.com | #recipe #chicken #zucchininoodles

I am just trying to sympathize with you because I <3 you. But, in the effort to banish the fake, I am going to end the hate.

Pinky swear.

Side note: My toes are crossed. So, if ya’ll come next Monday and there is some remnants of fake-Monday-hating-Taylor, you know why.

Now, let’s talk about a crunchy, coconut honey garlic chicken goodness.

I know what you’re thinking, because I can FEE-UL your eyes peering into my soul and judging me over the whole “fried chicken thang” that you’re seeing going on all ova your screen.

BUT. It’s just a little bitta fried. And it’s coconut oil. So, it doesn’t count because it makes your hair shiny. How can that be a bad thing? It can not.

Now, my crafty little peeps, don’t you try to go pullin’ a fast one on me and try to bake this. I tried it. So there.

BEE-SIDEZ, you’re topping it on zucchini noodles (FUN + HEALTH FTW) and a sauce that has ALL the naturally sweetened goodness.

I can also confirm that it is finger lickin’ good.

KFC is totally coming after me for that.

I should probably end this before I get myself thrown in jail. I don’t look good in orange.

Coconut Honey Garlic Chicken and Zoodles - Crispy, Crunchy and Healthy! | Foodfaithfitness.com | #recipe #chicken #zucchininoodles

But, you know what does?

This honey garlic chicken. Because, like those oven baked ribs, honey garlic looks good in everything.

Especially your face.

I also shared this Honey Garlic Chicken Recipe over at Food Fanatic, make sure to check them out!

Coconut Honey Garlic Chicken and Zoodles - Crispy, Crunchy and Healthy! | Foodfaithfitness.com | #recipe #chicken #zucchininoodles


Honey Garlic Chicken Recipe

Honey Garlic Chicken with a crunchy coconut coating and zucchini noodles for a healthy meal. Who needs takeout with homemade food like…
Course Healthy Eating
Cuisine Gluten Free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 552kcal
Author FoodFaithFitness


For the Zoodles:

  • 4 Zucchini Squashes large
  • Salt

For the Chicken:

  • 1 pound Chicken Breast
  • 6 tablespoons Coconut Flour
  • pinch of Salt and Pepper
  • 1/2 cup Egg Whites about 4 large egg whites
  • 1 cup Unsweetened Coconut Flakes
  • 1/3 cup Coconut Oil for frying

For the Sauce:

  • 1 teaspoon Coconut Oil
  • 2 teaspoons Fresh Ginger minced
  • 1 tablespoon Garlic minced
  • 1/2 cup Honey
  • 1/3 cup Low Sodium Chicken Broth
  • 1 teaspoon White Vinegar
  • 1 tablespoon Low Sodium Soy Sauce plus 2 teaspoons (use a certified gluten free soy sauce to keep the recipe gluten free)
  • 1/2 teaspoon Sesame Oil
  • 1/2 tablespoon Cornstarch
  • 1 tablespoon Boiling Water

For Garnish:

  • Green Onions diced


To make the Zucchini Noodles:

  • Slice the zucchini on a mandolin using a 5mm julienne blade.
  • Place the noodles in a large strainer and place the strainer over top of a large bowl.
  • Sprinkle the noodles generously with salt and let them sit for 30 minutes, stirring every so often.

For the Chicken:

  • Place the coconut flour and a pinch of salt and pepper in a large Ziploc bag.
  • Cut the chicken breast into bite sized pieces and place into the bag with the coconut flour. Shake around until the chicken is well coated.
  • Pour the egg whites and the coconut flakes into separate large shallow bowls. Dump the chicken into the egg whites, mixing around until the chicken is well coated (it gets messy!)
  • Transfer the chicken into the coconut flakes, tossing and lightly pressing to coat the chicken.
  • Heat just enough oil to cover the bottom of large wok on medium heat (I did the chicken in 4 batches, using just over 1 tbsp for each batch) and place the chicken in. Do not crowd the chicken.
  • Cook until the bottom is golden brown (about 3-4 minutes,) flip and then cook again on the other side. I find using kitchen tongs makes the flipping process a lot easier. Transfer the cooked chicken to a paper towel lined plate and blot of excess oil. Repeat until all the chicken is done.

For the Sauce:

  • While the chicken cooks, heat 1 teaspoon of oil in a large pan on medium/high heat. Cook the ginger and garlic until fragrant, just a minute or so.
  • Add in the honey, chicken broth, vinegar, soy sauce and sesame oil and bring to a boil.
  • When the sauce begins to boil, whisk together the cornstarch and water in a small bowl and pour into the sauce, stirring constantly to ensure it mixes smooth and evenly.
  • Boil the sauce until it begins to thicken, just a minute or 2, and then reduce the heat to medium and gently simmer until it’s thick and shiny. Remove from heat.

Bringing Everything Together:

  • Squeeze out the excess water from the zucchini noodles and toss into the pot with the sauce, stiring to evenly coat the zucchini noodles.
  • Divide the noodles between 4 places and then top with chicken. Garnish with diced green onion.


Because zucchini has a high water content, the sauce will thin slightly once mixed with the noodles.


Calories: 552kcal | Carbohydrates: 57g | Protein: 35g | Fat: 19g | Saturated Fat: 1g | Sodium: 280mg | Fiber: 6g | Sugar: 40g

The post Honey Garlic Chicken with Coconut Crust {Gluten free, High Protein, Low Carb + Super Simple} appeared first on Food Faith Fitness.

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