COCONUT CHICKEN WITH CUCUMBER SALAD

Coconut chicken with cucumber salad image

Impress your friends and family with this light Asian-style chicken dish

Provided by Mary Cadogan

Time 35m

Number Of Ingredients 8

Ingredients

1 egg white , lightly beaten
2 skinless chicken breasts
3 tbsp desiccated coconut
1 tsp sunflower oil
½ cucumber , thinly sliced on the diagonal
1 small red onion , thinly sliced
2 tsp caster sugar
2 tbsp white wine vinegar or rice vinegar

Steps:

Heat oven to 200C/fan 180C/gas 6. Season the egg white. Dip the chicken in the egg, then in the coconut. Place on a lightly oiled baking sheet and bake for 20-25 mins, turning once until the chicken is cooked through.
Meanwhile, tip the cucumber slices into a colander, sprinkle with a little salt and leave for 5 mins to drain. Pat the cucumber slices dry with kitchen paper. In a bowl, mix the onion with the sugar and vinegar, then add the cucumber and serve with the chicken.

Nutrition Facts : Calories 294 calories, Fat 14 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium