Coconut chicken with cucumber salad

Recipe uploaded by

Mary Cadogan

6 ratings

Recipe by Mary Cadogan

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1. Heat oven to 200C/fan 180C/gas 6. Season the egg white. Dip the chicken in the egg, then in the coconut. Place on a lightly oiled baking sheet and bake for 20-25 mins, turning once until the chicken is cooked through.
2. Meanwhile, tip the cucumber slices into a colander, sprinkle with a little salt and leave for 5 mins to drain. Pat the cucumber slices dry with kitchen paper. In a bowl, mix the onion with the sugar and vinegar, then add the cucumber and serve with the chicken.

TIP

Mixing the red onion slices with the vinegar and setting aside for a minute softens the onion's flavour and texture.

Per serving

294 kcalories, protein 33g, carbohydrate 10g, fat 14 g, saturated fat 10g, fibre 3g, sugar 9g, salt 0.3 g

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Ingredients

• 1 egg white , lightly beaten
• 2 skinless chicken breasts
• 3 tbsp desiccated coconut
• 1 tsp sunflower oil
• ½ cucumber , thinly sliced on the diagonal
• 1 small red onion , thinly sliced
• 2 tsp caster sugar
• 2 tbsp white wine vinegar or rice vinegar

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Ingredients

• 1 egg white , lightly beaten
• 2 skinless chicken breasts
• 3 tbsp desiccated coconut
• 1 tsp sunflower oil
• ½ cucumber , thinly sliced on the diagonal
• 1 small red onion , thinly sliced
• 2 tsp caster sugar
• 2 tbsp white wine vinegar or rice vinegar

Per serving

294 kcalories, protein 33g, carbohydrate 10g, fat 14 g, saturated fat 10g, fibre 3g, sugar 9g, salt 0.3 g

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