This recipe is very low in carbs. Excellent for anyone doing keto or just looking for an easy low-carb meal.


Recipe Summary

20 mins
25 mins
45 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Use avocado oil to heavily grease a rimmed baking sheet.

  • Place coconut flakes in the bowl of a food processor. Pulse just until flakes are coarsely ground; do not process to a powder. Transfer to a medium bowl and add Cajun seasoning; toss to combine.

  • Place chicken thighs between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness. Transfer to the bowl of seasoned coconut and roll each thigh around until well coated. Place breaded chicken on the prepared baking sheet.

  • Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn on the broiler and broil until extra crispy (if desired), about 1 minute. Remove from the oven and slice.

  • Divide spinach among 4 large dinner plates. Top with celery, onions, and sliced chicken. Pour ranch dressing into 4 small ramekins and serve with salads.

Nutrition Facts

794 calories; protein 32.5g; carbohydrates 11.9g; fat 69g; cholesterol 121.2mg; sodium 1251mg. Full Nutrition