Coconut-Lime Chicken Bites w/ Baked Zucchini Fries

2		large egg whites
1  tablespoon		fresh lime juice
6  tablespoons		unsweetened coconut, finely shredded
8  ounces		chicken breasts, boneless, skinless
1		medium zucchini
1/2  teaspoon		garlic powder
1  dash		of cayenne pepper
1  pinch		Freshly ground black pepper to taste

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Preheat oven to 375 degrees. Line baking sheet w/ parchment paper lightly coated w/ nonstick cooking spray; set aside. In small bowl, lightly whisk egg whites and lime juice. Place coconut in a separate small bowl. Dredge chicken in the egg-white mixture, then roll in coconut to coat. Place the coconut-coated chicken on prepared baked sheet.

Line a second baking sheet with parchment paper lightly coated with cooking spray. Cut zucchini lengthwise into 1/2-inch slices. Spread on baking sheet; lightly dust with garlic powder, cayenne pepper, and black pepper. Bake chicken and zucchini for 25-30 minutes, turning often.