Coconut chicken with cucumber salad
Serves 2
Easy
Prep:
Cook:
Impress your friends and family with this light Asian-style chicken dish
Skip to ingredients
Showing items 1 to 3 of 6
- 1 egg whitelightly beaten
- 2 skinless chicken breasts
- 3 tbsp desiccated coconut
- 1 tsp sunflower oil
- ½ cucumberthinly sliced on the diagonal
- 1 small red onionthinly sliced
- 2 tsp caster sugar
- 2 tbsp white wine vinegaror rice vinegar
Nutrition: per serving
- kcal294
- fat14g
- saturates10g
- carbs10g
- sugars9g
- fibre3g
- protein33g
- salt0.3glow
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.
