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Coconut and lime crusted chicken

Coconut and lime crusted chicken


Coating chicken in coconut and lime zest creates a great, crunchy alternative to breadcrumbs

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    1355kj 323kcal
  • Fat
    Med 19%
  • Saturates
    High 34%
  • Sugar
    Low 19%
  • Salt
    Low 19%

% of adult’s reference intake | Carbohydrates per serving : 8.04g


  • 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)


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Mix the lime zest, chilli, coconut, a grind of black pepper and 1 tsp of the olive oil in a shallow dish, set aside
  3. Put the flour and egg in 2 more shallow dishes
  4. Dust the chicken with flour, dip in the egg then roll in the coconut mix
  5. Place on a nonstick baking tray and bake for 20-25 mins or until the chicken juices run completely clear
  6. Meanwhile, combine the cucumber, spring onions, radishes, salad, lime juice and remaining olive oil in a bowl
  7. Serve the chicken and salad with the sweet chilli sauce and lime wedges, if using

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