Coconut Chicken, Roasted Carrots and Spinach

I love coconut so I love this chicken dish. My whole family likes it because it has a lot of flavor. My husband and I had a side salad along with our dinner. Also, I started with frozen spinach that I doctored up a bit. I didn't have time to thaw it so it was a little watery but still had a lot of flavor. If you have time, thaw the spinach and squeeze out the excess water before you cook it.

Coconut Chicken (from Cooking Light)

1 tbsp fresh lime juice

1 tbsp hot sauce

1 (14 ounce) can light coconut milk

4 chicken thighs, skinned

4 chicken drumsticks, skinned

3/4 cups panko (Japanese breadcrumbs)

1/2 cup flaked sweetened coconut

1/2 tsp salt

1/4 tsp freshly ground pepper

cooking spray

Combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 1/2 hours, turning bag occasionally. Preheat oven to 400.

Combine panko, coconut, salt and pepper in a shallow dish. Remove chicken from marinade and discard marinade. Dredge chicken, one at a time, in panko mixture. Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake for 30 minutes then carefully turn chicken over with tongs. Bake an additional 20-3o minutes until it is done.

Carrots, cut into sticks

Olive oil

Kosher salt

Pepper

Place carrots on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. I put them in the oven with the chicken after I flipped it and they were done after the second 30 minutes of cooking.

Spinach

1 tbsp shallot

1 garlic clove

1/2 bag frozen chopped spinach, thawed and squeezed dry (if you have a bigger family, make the whole bag)

1 tsp olive oil

1 tsp kosher salt

1/2 tsp freshly ground pepper

1/4 cup whole milk

2 tbsp parmesan cheese

In a small saucepan, heat olive oil over medium heat. Add shallot and cook 4 minutes. Add garlic and cook 1 more minute. Add milk and stir until warmed but not boiling. Add spinach, salt and pepper. Cook 5-10 minutes. Stir in parmesan cheese and serve hot.