Coconut chicken with cucumber salad
- loading...
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Impress your friends and family with this light Asian-style chicken dish
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 294 | |
| fat | 14g | |
| saturates | 10g | |
| carbs | 10g | |
| sugars | 9g | |
| fibre | 3g | |
| protein | 33g | |
| low in | salt | 0.3g |
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
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.
Recipe from Good Food magazine, August 2008
Comments, questions and tips
Overall rating
