Almond Coconut Chicken

Almond Coconut Chicken

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, February 25, 2018.
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With salsa verde

Ingredients

ALMOND COCONUT CHICKEN

  • 275g lean chicken breasts
  • Zest of ¼ lemon
  • 1 egg
  • 40g almond coconut crumb
  • 1½ teaspoons oil, for cooking (or use spray oil)

SPINACH CANNELLINI SALAD

  • Juice of ¼ lemon
  • 1 teaspoon vinegar (e.g. red wine, white wine, cider)
  • ½ teaspoon honey
  • ½ can cannellini beans
  • ½-1 carrot
  • 1/8-¼ red onion (optional)
  • ½ punnet cherry tomatoes
  • 1/3 bag baby spinach
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)

TO SERVE

  • 40g salsa verde
  • ¼ lemon, cut into wedges
  • 2 tablespoons coriander, roughly chopped

Steps

  1. Prepare lemon and coriander. Pat chicken dry and cut into 1.5cm-thick 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.
  2. Season chicken and sprinkle over lemon zest. Whisk egg in a bowl, add chicken and turn to coat. Place on a plate. Sprinkle coconut crumb over both sides of chicken and press down to stick.
  3. Heat oil in a large fry-pan (preferably non-stick) on medium heat. Cook chicken for 3-4 minutes each side (depending on thickness), or until cooked through.
  4. Set aside to rest, uncovered for 2-3 minutes, before slicing into 3-4 pieces.
  5. In a large bowl, whisk together lemon juice, vinegar, mustard and honey.
  6. Drain and rinse cannellini beans; peel carrot into ribbons and very thinly slice core; thinly slice red onion (if using); cut tomatoes in half.
  7. Add all to bowl with dressing, along with spinach. Toss well to combine and season to taste.
  8. TO SERVE divide spinach cannellini salad between plates. Top with almond coconut chicken. Dollop over salsa verde, squeeze over a lemon wedge and sprinkle with coriander.

Nutritional Information

Energy 1875 kj
448 kcal
Protein 41.2g
Carbohydrate 21.6g
Fat 20.7g