Coconut Chicken With Cucumber Salad
These crispy coconut chicken breasts are a delightful combination of juicy chicken coated in a crunchy coconut crust. Served alongside a refreshing cucumber salad with a tangy onion dressing, this dish is a perfect balance of flavors and textures. Get ready to enjoy a satisfying and flavorful meal that is sure to impress your taste buds!
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 294 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 33 grams protein
- Sodium Content: 0.3 milligram of sodium
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