Coconut-Crusted Chicken with Red Curry Kumara and Asian Dressed Greens

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss kumara, curry paste and oil in a medium bowl to coat. Place on first prepared tray, season with salt and roast for 15–20 minutes, or until kumara is tender. Turn once during cooking.
3. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks.
4. Place chicken on the second prepared tray, cut-side-up. Season with salt and evenly coat with mayonnaise. Sprinkle over coconut and lightly pat down. Bake chicken (below kumara) for 12–15 minutes, until golden and just cooked. Check occasionally to avoid burning.
5. Prepare the Asian dressed greens. Very thinly slice bok choy; slice cucumber in half lengthways, use a teaspoon to scoop out seeds (discard) and thinly slice. Add to a bowl with coriander and ginger pesto and lemon juice. Season with salt and pepper and toss to combine.
6. Divide red curry kumara and coconut-crusted chicken between plates. Serve Asian dressed greens on the side. Garnish with coriander