This article was written for Annabel & Grace, which is now part of Rest Less.
Warmer weather has us looking for interesting salads and this healthy low fat dish wasn’t on the plate very long when I served it to some hungry young children the other day. Coconut Chicken goes so well with a refreshing cucumber salad… or as the kids laughingly nicknamed this combo – Cock Chick with Cukes! BTW, went down pretty well with the grown ups too…
6
servings10
minutes25
minutes294
kcalIngredients
3 egg whites, lightly beaten
6 skinless chicken breasts
9 tbsp dessicated coconut
3 tsp sunflower oil
6 tsp caster sugar
6 tbsp rice vinegar
3 small red onions finely sliced
1.5 cucumbers, sliced thinly on the diagonal
Directions
Heat oven to 200C/fan 180C/gas 6. Season the egg whites and dip the chicken in them, then the coconut.
Place coated chicken on a lightly oiled baking sheet and cook for 20 – 25 mins, turning once, until cooked through.
Tip the cucumber into a colander, sprinkle with a little salt and leave for 5 mins. Pat cucumber dry with kitchen paper or a very clean teacloth.
In a bowl, mix the onion with the sugar and vinegar then add the cucumber and serve as shown above.
Notes
- Serve with potato wedges or oven baked chips if you really want the children to like you!
- Mixing the red onion slices with the vinegar and setting aside for a minute softens the onion’s flavour and texture.
- 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.
If you’d like to lose a couple of pounds before donning your swimsuit or shorts, check out these four fabulously healthy yet tempting recipes