VEG. Coconut-Crusted Chick’n with Mango-Mint Salsa

Plant-based “chick’n” breasts, sweetened coconut, mango, red pepper, flour, cornstarch, green onion, honey, ginger puree, lime juice, lime zest, dry mint, salt, pepper, crushed red pepper

Thaw in fridge. Empty salsa into a bowl; stir. Heat oven to 400ºF/205ºC. Thoroughly coat foil-lined baking sheet with non-stick spray. Empty coconut into a shallow bowl; stir. Add 1/2 c. water (Split orders add 1/4 c. water) to bag of flour and knead bag to mix well. Place chick’n in bag of flour/water and massage to coat. Dip chick’n in coconut, pressing to help coconut adhere. Bake 18-22 min. OR until heated through. Serve with salsa. Suggested Sides: Our Creamy Peas ‘n Orzo. NUT WARNING: Coconut

This is a guideline only. The information provided may not include all allergens nor list all the sub-ingredients in pre-prepared ingredients. For more information about specific ingredients, please contact your nearest SupperWorks location.