Almond Coconut Chicken

Almond Coconut Chicken

Ready in 35 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, February 25, 2018.

With salsa verde


Ingredients

ALMOND COCONUT CHICKEN

  • 550g lean chicken breasts
  • Zest of ½ lemon
  • 1 egg
  • 80g almond coconut crumb
  • 3 teaspoons oil, for cooking (or use spray oil)

SPINACH CANNELLINI SALAD

  • Juice of ½ lemon
  • 2 teaspoons vinegar (e.g. red wine, white wine, cider)
  • 2 teaspoons mustard (e.g. Dijon, wholegrain)
  • ¾ teaspoon honey
  • ¼ teaspoon salt
  • 1 can cannellini beans
  • 1 carrot
  • 1 courgette
  • ¼-½ red onion (optional)
  • 2 tomatoes
  • 1/³ bag baby spinach

TO SERVE

  • 80g salsa verde
  • ½ 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 half the oil in a large, fry-pan (preferably non-stick) on medium heat. Cook chicken, in two batches, for 3-4 minutes each side (depending on thickness), or until cooked through. Wipe pan out between batches and use remaining oil for second batch.
  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, honey and salt.
  6. Drain and rinse cannellini beans; peel carrot and courgette into ribbons and very thinly slice cores; thinly slice red onion (if using); cut tomatoes in half and slice into small wedges.
  7. Add all to bowl with dressing, along with spinach and toss well to combine. Season to taste.
  8. TO SERVE divide spinach cannellini salad between plates and top with almond coconut chicken. Dollop with salsa verde, squeeze over a lemon wedge and sprinkle with coriander.

Nutritional Information

Energy 1857 kj
444 kcal
Protein 41.1g
Carbohydrate 20.8g
Fat 20.6g