Coconut Chicken with Honey Roasted Vegetables
- Sulphites
- Gluten
- Wheat
- Eggs
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!
Ingredients
1
parsnip
2
carrots
6
Brussels sprouts
2 fillet
chicken breast
50 g
shredded coconut
(Contains: Sulphites;)
Not included in your delivery
1 tbs
olive oil
1 tbs
honey
1 tbs
plain flour
(Contains: Gluten, Wheat;)
1
egg
(Contains: Eggs;)
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Line two oven trays with baking paper.
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.
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.
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.
To serve, divide the honey roasted vegetables and the coconut chicken between plates and enjoy!
