Coconut chicken with cucumber salad

Coconut chicken with cucumber salad

  • Rating: 4 out of 5.17 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Impress your friends and family with this light Asian-style chicken dish

  • Easily doubled
Nutrition: per serving
HighlightNutrientUnit
kcal294
fat14g
saturates10g
carbs10g
sugars9g
fibre3g
protein33g
low insalt0.3g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
TIP

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

MAKE IT WITH FISH - COCONUT-CRUSTED SALMON

You can replace the chicken with salmon fillets or any firm white fish. Brush the surface of 2 salmon fillets with the seasoned egg white, then scatter over the coconut. Grill for 8 mins until the salmon is cooked through and the coconut is golden.

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.17 ratings
Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Get offer
Advertisement

Sponsored content