Coconut and lime crusted chicken
https://www.coop.co.uk/recipes/coconut-and-lime-crusted-chicken
Coating chicken in coconut and lime zest creates a great, crunchy alternative to breadcrumbs
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Feeds
4
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Ready in
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 8.04g
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Ingredients
- Zest and juice of 1 lime, plus wedges to serve (optional)
- Pinch chilli flakes
- 40g desiccated coconut
- Freshly ground black pepper
- 4 tsp Co-op olive oil
- 2 tbsp Co-op plain flour
- 1 large Co-op British egg, beaten
- 4 Co-op British chicken breasts
- 1 cucumber, halved, deseeded and sliced
- 2 spring onions, finely sliced
- 100g radishes, finely sliced
- 4 handfuls Co-op mixed leaf salad
- 4 tbsp sweet chilli sauce (optional)
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Mix the lime zest, chilli, coconut, a grind of black pepper and 1 tsp of the olive oil in a shallow dish, set aside
- Put the flour and egg in 2 more shallow dishes
- Dust the chicken with flour, dip in the egg then roll in the coconut mix
- Place on a nonstick baking tray and bake for 20-25 mins or until the chicken juices run completely clear
- Meanwhile, combine the cucumber, spring onions, radishes, salad, lime juice and remaining olive oil in a bowl
- Serve the chicken and salad with the sweet chilli sauce and lime wedges, if using
