Serves 4
40 min
Coconut Chicken with Cucumber Salad
Recipe GLPRa9bbd86922ec58
Tender baked chicken breasts coated in a crispy coconut crust, served alongside a refreshing cucumber and red onion salad dressed in a tangy vinegar sauce. This light, protein-rich dish is naturally gluten-free and pairs beautifully as a main course.
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Ingredients
1 egg white, lightly beaten
2 skinless chicken breasts
3 tablespoons desiccated coconut
1 teaspoon sunflower oil
½ cucumber, thinly sliced on the diagonal
1 small red onion, thinly sliced
2 teaspoons caster sugar
2 tablespoons white wine vinegar or rice vinegar
Salt and pepper to taste
Directions
Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
Pour the beaten egg white into a shallow dish. Spread the desiccated coconut into another shallow dish. Dip each chicken breast into the egg white to coat, then immediately dredge in the coconut, pressing gently so it adheres.
Lightly oil a baking sheet with the sunflower oil. Arrange the coated chicken breasts on the sheet and bake for 20–25 minutes, turning once halfway through, until the chicken reaches an internal temperature of 165°F and the coconut coating is golden.
While the chicken bakes, place the cucumber slices in a colander and sprinkle lightly with salt. Let sit for 5 minutes to draw out excess moisture, then pat dry with paper towels.
In a bowl, whisk together the red onion, caster sugar, and vinegar until the sugar dissolves. Add the dried cucumber slices and toss gently to combine. Let the salad sit for a few minutes to allow the flavors to meld.
Serve the coconut-crusted chicken warm alongside the cucumber and red onion salad. Drizzle any dressing from the salad bowl over the chicken if desired.
