Cocoa Crusted Chicken

March 11, 2011

in 5 Ingredients, Dinner in a Dash, Gluten Free, Kid Friendly, Pre-Contest Recipes, Recipes

Cocoa on chicken?  Sound weird?! It may, but it is so delicious!  Give it a whirl!  You won’t be sorry!

cocoa crusted chicken

Cocoa Crusted Chicken

Makes 6 servings

6 x 3 oz chicken breasts (skinless, boneless)
1 Tbsp unsweetened cocoa powder
3 packets Krisda stevia
1/2 tsp paprika
1/2 tsp cinnamon
1/2 tsp allspice
Pinch sea salt

Preheat oven to 400 degrees F.  Pat chicken dry with paper towels.  Spray chicken breasts with cooking spray or very lightly brush with 1 tsp of oil.  In a shallow dish, combine cocoa, stevia, paprika, cinnamon, allspice, salt and stir to mix. Dip chicken in spice mixture, shaking off excess, and place in sprayed (or lightly oiled) oven proof shallow dish.  Bake UNCOVERED at 400 degrees for 25 minutes or until chicken is no longer pink.

Nutrition (per 3 oz serving)
Cals: 143  Fat: 3.3g  Carbs: 1g  Fibre: 0.5g  Protein: 26g

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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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Latest posts by Kristine (see all)

  • Chess Jurist

    Let’s kick it up a bit, Kristine:

    Coffee, Chocolate, Maple Tenders


    6 cups of fresh, quality coffee (think Brioso’s), chilled
    1/2 cup real maple syrup (don’t even think about Aunt Jamima)
    1/2 cup kosher salt (Use Morton’s cuz kosher salts vary)
    2 1/2 pounds chicken tenders, give or take
    1 tbsp unsweetened cocoa powder (think Ghirardelli)
    1 tbsp stevia extract
    1/2 tsp hot paprika
    1/2 tsp cinnamon
    1/2 tsp allspice
    1 handful of cashews, unsalted
    1 pinch sea salt


    Combine the coffee, syrup, and kosher salt into a brine. Add the tenders and refrigerate for 2 hours.

    Remove the tenders from the brine and pat dry.

    Mince the cashews in a grinder.

    Add the cocoa, stevia, paprika, cinnamon, allspice, and sea salt to the cashews to make a rub.

    Gently spray the tenders with a high temp canola oil — i.e., a PAM equivalent

    Dip the tenders in the rub and place on a rack in a 9″-12″ pan or dish and bake for 20 minutes at 400 degrees.

    — Chess

    • Kristine Fretwell

      Yum! That sounds great! Thanks for sharing!

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