HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCoconut Chicken With Honey Roasted Vegetables
topBanner
Coconut Chicken with Honey Roasted Vegetables

Coconut Chicken with Honey Roasted Vegetables

Read more

Coconuts are just amazing aren’t they? These crumbed chicken strips are both toasty and succulent thanks to nature’s coco-confetti; which is rich in healthy fats and sure to leave you satisfied. We’ve teamed these tasty strips with seasonal roast veg; this dish is sure to drive you coconuti!

Tags:Lactose freeUnder 30 Minutes
Allergens:SulphitesGlutenEgg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

1

parsnip

2

carrots

6

Brussels sprouts

2 fillet

chicken breast

50 g

shredded coconut

(ContainsSulphites)

Not included in your delivery

1 tbs

olive oil

1 tbs

honey

1 tbs

plain flour

(ContainsGluten)

1

egg

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2640 kJ
Fat38 g
of which saturates19.3 g
Carbohydrate26.9 g
of which sugars16.7 g
Dietary Fibre0 g
Protein41.7 g
Sodium188 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 200°C/180°C fan-forced. Line two oven trays with baking paper.

2

To prepare the ingredients, cut the parsnip and carrots into batons and halve the Brussels sprouts. Cut the chicken breast into 3 cm strips and lightly whisk an egg.

3

Toss the parsnip, carrots, and Brussels sprouts in a baking dish with the olive oil and the honey. Season with salt and pepper and place on one of the prepared trays.

4

To coat the chicken prepare three bowls. One with the plain flour. The second with the egg and the third with the shredded coconut. Dip the chicken strips in the flour, followed by the egg wash and then coat in the shredded coconut. Lay them on the remaining oven tray. Place both the chicken and vegetables into the oven and cook for 15 minutes or until the vegetables are tender and the chicken is golden and cooked through. Tip: Switch your trays around in the oven halfway through cooking to ensure everything is evenly cooked through.

5

To serve, divide the honey roasted vegetables and the coconut chicken between plates and enjoy!