Preheat oven to 400 degrees f.

Line a large rimmed baking sheet with parchment paper or alumminium foil.

In a shallow dish add the shredded coconut.

In another dish, mix the chicken with 2 Tbsp oil, & sea salt and pepper to taste.

Coat each chicken piece with the coconut by pressing with hands, then transfer to the baking sheet. Repeat process with remaining chicken pieces and placing them in a row along one side of baking sheet.

In a large bowl, toss the green beans, corn, garlic and the remaining oil.

Season to your taste and toss to combine.

Add the veggies on the sheet pan, next to the chicken.

Roast in preheated oven for about 25 minutes, or until chicken is golden brown and green beans are crisp-tender.

Remove from oven, sprinkle tomatoes over the top, and season if you feel the need.